Grilled skirt steak lemon has become my absolute go-to for a quick and incredibly flavorful weeknight dinner. I remember the first time I tried making it, I was worried it might be tough, but this simple lemon marinade transformed it into the most tender, juicy bite. The aroma of the citrus and garlic hitting the hot grill is just intoxicating, and when you pair it with that bright, refreshing lemon herb couscous salad, it’s a match made in heaven. This easy grilled skirt steak lemon recipe is perfect for those busy evenings when you want something impressive without the fuss. Let’s get cooking!
Why You’ll Love This Grilled Skirt Steak Lemon
- It’s incredibly quick to prepare, making it perfect for busy weeknights.
- The lemon herb marinade tenderizes the steak beautifully, ensuring a juicy bite every time.
- You get a wonderful citrusy flavor profile that’s both bright and satisfying.
- The accompanying lemon couscous salad adds a refreshing and complementary element.
- This easy grilled skirt steak lemon recipe is fantastic for summer BBQs and gatherings.
- It offers a fantastic balance of savory steak and vibrant, fresh flavors.
- The simple grilled skirt steak lemon herb combination is a crowd-pleaser.
- It’s a healthy and delicious way to enjoy grilled steak.
Ingredients for Grilled Skirt Steak Lemon
Here’s what you’ll need to make this delicious grilled skirt steak lemon dish. The marinade ingredients are key to infusing the steak with that amazing flavor. We’re using simple pantry staples combined with fresh lemon and garlic for that authentic grilled skirt steak lemon taste.
- 1 pound skirt steak – the star of our dish, perfect for grilling
- 1/4 cup olive oil – forms the base of our flavorful marinade
- 1/4 cup fresh lemon juice – essential for that bright, citrusy kick
- 2 tablespoons honey – balances the acidity and helps with caramelization
- 4 cloves garlic cloves, minced – adds pungent depth to the lemon marinated skirt steak grill
- 1 tablespoon Dijon mustard – provides a subtle tang and emulsifies the marinade
- 1 teaspoon dried oregano – brings an earthy herbal note
- 1 teaspoon kosher salt – enhances all the flavors
- 1/2 teaspoon black pepper – for a touch of spice
- 1 cup Israeli couscous – a delightful pasta for our refreshing salad
- 1 mini cucumber, diced – adds a cool crunch
- 2 scallions, thinly sliced – for a mild oniony bite
- 1/4 cup fresh dill, chopped – adds a unique herbaceous flavor
- 1/4 cup fresh parsley, chopped – for freshness and color
- 1/2 cup feta cheese, crumbled – brings a salty tang
- Flaky sea salt to taste – for finishing the steak
How to Make Grilled Skirt Steak Lemon
This easy grilled skirt steak lemon recipe comes together quickly, and the results are always impressive. Follow these steps for a perfectly cooked steak and a vibrant couscous salad.
Preparing the Marinade
First, let’s whip up that flavorful marinade. In a medium bowl, I like to whisk together the olive oil, fresh lemon juice, and honey until they’re well combined. Then, I add the minced garlic cloves, Dijon mustard, dried oregano, kosher salt, and black pepper. Give it another good whisk until everything is nicely incorporated. This is the base for our amazing lemon marinated skirt steak grill.
Marinating the Skirt Steak
Now, take your skirt steak and place it in a shallow dish. Pour about half of that incredible marinade all over the steak, making sure to coat both sides. Cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor. This step is crucial for infusing the steak with that zesty, herby goodness. For more information on marinades, check out this guide to marinades.
Making the Lemon Couscous Salad
While the steak is marinating, prepare your Israeli couscous according to the package directions. Once cooked, rinse it under cold water to stop the cooking and cool it down. In a separate bowl, combine the remaining marinade with the diced mini cucumber, thinly sliced scallions, chopped fresh dill, fresh parsley, and crumbled feta cheese. Gently mix everything together; this is your vibrant lemon chicken orzo with pesto recipe.
Grilling the Skirt Steak
Preheat your grill to a medium-high heat. Once it’s nice and hot, carefully place the marinated skirt steak on the grates. Grill for about 3-4 minutes per side. You’re looking for a beautiful char and an internal temperature that reaches your desired doneness. For a juicy grilled skirt steak lemon, I aim for medium-rare.
Resting and Slicing the Steak
This is a super important step for tender steak! Once it’s off the grill, let the steak rest on a clean cutting board for about 10 minutes. This allows the juices to redistribute throughout the meat. Then, using a sharp knife, slice the steak thinly against the grain. This ensures every bite is incredibly tender and flavorful, completing your grilled skirt steak flavor profile lemon.
Pro Tips for the Best Grilled Skirt Steak Lemon
I’ve learned a few tricks over the years to make this grilled skirt steak lemon absolutely perfect every single time. Following these simple tips will elevate your dish from good to unforgettable!
- Always buy skirt steak that’s bright red and has a good amount of marbling. This ensures tenderness and flavor.
- Don’t skip the resting period after grilling! It’s crucial for juicy steak.
- Slice the steak thinly against the grain. This is the most important step for tender bites.
- For an even more intense flavor, consider grilling the lemon halves alongside the steak and squeezing the juice over it just before serving.
What’s the secret to perfect Grilled Skirt Steak Lemon?
The real secret to a perfect grilled skirt steak lemon is a combination of a well-balanced marinade and proper grilling technique. Marinating for at least 30 minutes tenderizes and infuses flavor, while grilling hot and fast, then resting, ensures juiciness.
Can I make Grilled Skirt Steak Lemon ahead of time?
Yes, you can prepare the marinade and marinate the steak for up to 2 hours ahead of grilling. The couscous salad can also be made a few hours in advance and stored in the refrigerator. Keep the steak separate until ready to grill.
How do I avoid common mistakes with Grilled Skirt Steak Lemon?
The biggest mistake is overcooking the steak, which makes it tough. Grill it quickly over medium-high heat. Another common pitfall is slicing with the grain; always slice against it for tenderness. Also, ensure your grill is hot before placing the steak on it.
Best Ways to Serve Grilled Skirt Steak Lemon
This grilled skirt steak lemon recipe is incredibly versatile! For a complete meal, I love serving it alongside some grilled corn on the cob or a simple mixed green salad. The bright, zesty flavors of the steak and couscous pair wonderfully with a crisp white wine or a light lager. You can also serve this steak as tacos, slicing it thinly and piling it into warm tortillas with some avocado salsa and a squeeze of extra lemon juice. It’s the perfect centerpiece for any summer gathering. For more taco inspiration, check out this stuffed Taco Bell beef burrito recipe.
Nutrition Facts for Grilled Skirt Steak Lemon
This grilled skirt steak lemon recipe is a flavorful and satisfying meal. Here’s a breakdown of the estimated nutritional information per serving, based on the ingredients and portion sizes outlined.
- Calories: 550 kcal
- Fat: 30 g
- Saturated Fat: 7 g
- Protein: 34 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 800 mg
Nutritional values are estimates and may vary based on specific ingredients used and preparation methods.
How to Store and Reheat Grilled Skirt Steak Lemon
Properly storing your leftover grilled skirt steak lemon is key to enjoying its delicious flavor later. Once the steak has cooled completely, slice it against the grain and store it in an airtight container. I like to keep the steak separate from the couscous salad to maintain the best texture for both. You can refrigerate the steak and salad for 3 to 4 days. For longer storage, you can freeze the sliced steak for up to 3 months. To reheat, gently warm the steak in a skillet over low heat with a splash of water or broth, or microwave it for short intervals until heated through. The couscous salad is best enjoyed cold or at room temperature.
Frequently Asked Questions About Grilled Skirt Steak Lemon
What is the best way to grill skirt steak with lemon?
The best way to grill skirt steak with lemon involves marinating it first for at least 30 minutes in a lemon-based marinade, like the one in this recipe. Then, preheat your grill to medium-high heat and cook for just 3-4 minutes per side for a juicy, tender result. Always remember to slice against the grain!
Can I use flank steak instead of skirt steak for this recipe?
Absolutely! Flank steak is a great substitute for skirt steak in this grilled skirt steak lemon recipe. It has a similar texture and absorbs marinades well. Just be mindful that flank steak can sometimes be a bit tougher, so ensure you marinate it adequately and slice it thinly against the grain. For another great steak option, try this grilled chili lime chicken recipe.
How long should I marinate the skirt steak for the best flavor?
For the best flavor and tenderness in your skirt steak lemon garlic grilled dish, marinate for at least 30 minutes. You can go up to 2 hours for a more intense flavor infusion. Avoid marinating for much longer than that, especially with acidic marinades like this one, as it can start to break down the meat too much and affect the texture.
What sides pair well with grilled skirt steak lemon?
This grilled skirt steak lemon recipe pairs wonderfully with light and fresh sides. The lemon herb couscous salad included in the recipe is a perfect match. Other great options include grilled asparagus, a simple tomato and avocado salad, or even some grilled corn on the cob. A crisp white wine or a light beer also complements the flavors beautifully. For a refreshing drink, try this lemonade recipe.
Variations of Grilled Skirt Steak Lemon You Can Try
While this grilled skirt steak lemon recipe is fantastic as is, there are so many ways to play with the flavors and ingredients! If you’re looking for a different twist on your grilled skirt steak citrus marinade, try these ideas.
- Spicy Kick: Add a pinch of red pepper flakes or a finely minced jalapeño to the marinade for a little heat. This complements the citrus beautifully, creating a skirt steak grilled lemon pepper flavor profile.
- Herb Swap: Don’t have dill or parsley? No problem! Swap them out for fresh cilantro, basil, or even mint in the couscous salad for a completely different vibe.
- Grilling Alternative: If grilling isn’t an option, you can achieve great results by pan-searing the steak in a hot cast-iron skillet. Get a good sear on both sides, then finish it in a 400°F oven until it reaches your desired doneness. This still delivers a delicious juicy grilled skirt steak lemon.
- Vegan Twist: For a plant-based option, substitute extra-firm tofu or large portobello mushrooms for the steak. Marinate them similarly and grill or pan-sear until tender and flavorful. Serve with the lemon couscous salad for a complete meal.

Grilled Skirt Steak Lemon: Flavorful 30-Min Meal
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy a flavorful grilled skirt steak paired with a refreshing lemon herb couscous salad. This easy recipe is perfect for summer evenings and gatherings.
Ingredients
- For the Marinade: 1/4 cup Olive Oil, 1/4 cup Fresh Lemon Juice, 2 tablespoons Honey, 4 cloves Garlic Cloves, 1 tablespoon Dijon Mustard, 1 teaspoon Dried Oregano, 1 teaspoon Kosher Salt, 1/2 teaspoon Black Pepper
- For the Steak: 1 pound Skirt Steak, Flaky Sea Salt to taste
- For the Couscous Salad: 1 cup Israeli Couscous, 1 mini Cucumber, 2 scallions, 1/4 cup Fresh Dill, 1/4 cup Fresh Parsley, 1/2 cup Feta
Instructions
- In a mixing bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper.
- Place the skirt steak in a shallow dish and pour half of the marinade over it. Marinate for 30 minutes to 2 hours in the refrigerator.
- Prepare the Israeli couscous according to package instructions, then rinse with cold water.
- Mix the remaining marinade with diced cucumber, sliced scallions, chopped dill, parsley, and crumbled feta into the couscous.
- Preheat your grill to medium-high heat.
- Grill the marinated steak for 3-4 minutes per side, or until desired doneness.
- Let the steak rest for 10 minutes.
- Slice the steak against the grain into thin pieces.
- Serve the grilled skirt steak alongside the couscous salad. Add extra lemon juice and flaky sea salt if desired.
Notes
- Substitute avocado oil for olive oil for a different taste.
- Bottled lemon juice can be used if fresh is unavailable.
- Maple syrup can substitute honey for a vegan option.
- Adjust garlic quantity based on preference.
- Whole grain mustard can be used instead of Dijon.
- Fresh oregano can be used in greater quantity than dried.
- Adjust salt if using regular table salt.
- Freshly ground black pepper offers the best taste.
- Flank steak can substitute skirt steak.
- Quinoa can substitute Israeli couscous for a gluten-free option.
- Red onions can substitute scallions.
- Other fresh herbs like cilantro or basil can be used in the couscous salad.
- Non-dairy feta can be used for a vegan option.
- Consider serving with grilled vegetables for a complete meal.
- Slice steak against the grain for tenderness.
- Allow couscous to marinate briefly for enhanced flavor.
- Monitor grill temperature closely for perfect results.
- Experiment with different herbs in the couscous salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg