Ingredients

• ½ cup olive oil  
• ¼ cup fresh lemon juice (plus more for serving)  
• 1 tbsp honey  
• 4 cloves garlic, minced  
• 1½ tsp Dijon mustard  
• 1 tsp dried oregano  
• 1¾ tsp pink salt  
• Freshly ground black pepper, to taste  
• 500g Sirloin steak  
• Flaky sea salt (optional, for finishing)  
• 1 cup dry Israeli couscous (also called pearl couscous), you can substitute with regular  white rice or orzo pasta  
• 1 mini cucumber, chopped (around 1/2 cup)  
• 1 medium red onion, chopped  
• ¼ cup fresh dill, finely chopped  
• ¼ cup fresh Italian parsley, finely chopped  
• ¼ cup crumbled feta cheese, tzatziki, or full-fat cottage cheese  

ADDITIONAL ADD-INS:  

Pickled red onions  

Olives  

Parmesan slivers  

Lemon zest 

Method

1. Marinate the Steak- In a medium bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon  mustard, oregano, kosher salt, and black pepper. 
2. Place the skirt steak in a shallow dish or resealable bag and pour half of the marinade over it.  Turn to coat thoroughly. Cover and marinate for 30–45 minutes at room temperature or up to 2  hours in the fridge. Let the steak sit out and come to room temperature before grilling. 
3. While the steak is marinating, cook the couscous according to package instructions. Once  cooked, drain well in a colander and rinse under cold water to stop the cooking process. Pat  the couscous dry with a paper towel for a better salad texture  
4. Toss the couscous with the remaining marinade in a large bowl. Add the chopped cucumber,  scallions, dill, parsley, and crumbled feta. Mix well and season with salt and pepper to taste.  Refrigerate until ready to serve.  
5. Preheat your grill (or grill pan) to medium-high heat.  
6. Grill the marinated skirt steak for about 3–4 minutes per side or until it reaches your desired  doneness (medium-rare is recommended for Sirlion steak).  
7. Remove the steak from the grill and let it rest for 10 minutes. This helps retain the juices for  maximum flavor. 
8. Slice the steak thinly against the grain, which helps keep it tender. 
9. To serve, plate the lemon herb couscous salad alongside the sliced steak. Sprinkle with flaky  sea salt, and finish with a squeeze of fresh lemon juice for extra brightness and a dollop of tzaziki or full-fat cottage or creamed cheese.