In a bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper until blended. Coat the skirt steak thoroughly with half of this vibrant marinade, then allow it to marinate at room temperature for 30-45 minutes, or cover and refrigerate for up to 2 hours for deeper flavor infusion.

Cook the Israeli couscous according to the package instructions—usually boiling in water for about 10 minutes. Once cooked, drain the couscous and let it cool. Toss it in a large bowl with the remaining marinade, chopped mini cucumber, sliced scallions, finely chopped dill, parsley, and crumbled feta. Chill the salad in the refrigerator until you’re ready to serve.

Preheat your grill to a medium-high temperature, aiming for 450°-500°F. Once the grill is hot, place the marinated skirt steak on it. Grill each side for about 3-4 minutes, until a nice char develops and the steak reaches your desired doneness. Remove it from the grill and let it rest for 10 minutes.

Slice the rested skirt steak against the grain into thin strips. On a serving platter, arrange the chilled lemon herb couscous salad and top it generously with the sliced steak. Finish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt before enjoying your delicious Grilled Skirt Steak with Lemon Herb Couscous Salad!