Grilled Skirt Steak with Lemon Herb Couscous Salad

A personal favorite of our rancher-in-chief, Morgan. This light, refreshing Grilled Skirt Steak with Lemon Herb Couscous Salad has all the flavor and fresh herbs required for a heavenly springtime lunch or supper.


TD grass-finished beef or bison skirt steak
Salt and pepper
Fresh sprouts
Cucumber, chopped
Green onion, chopped
Parsley, chopped
Dill, chopped
Pearl couscous
TD Beef/Bison Bone broth (or water with salt for an alternative)


1 cup olive oil
1/2 cup apple cider vinegar
1/2 - 1 lemon, juiced
1 tbsp whole grain brown mustard (or any available mustard)
1.5 tsp TD honey (available soon)
1-2 whole garlic cloves, peeled and smashed
Salt & pepper to taste


  1. Steak Preparation: Season the TD grass-finished skirt steak with salt and pepper. Allow it to reach room temperature before grilling. Grill for 2-3 minutes per side, adjusting for thickness and your preferred doneness. (We recommend a temperature between 127-130°F.) Let the steak rest for at least 5 minutes, then slice against the grain just before serving.
  2. Dressing: In a jar, combine olive oil, apple cider vinegar, lemon, mustard, TD honey, garlic cloves, salt, and pepper. Shake well to mix.
  3. Couscous: Lightly sauté the couscous in butter or olive oil until golden. Add the couscous to boiling water or TD bone broth. Once cooked, drain and set aside to cool. When cool, in a bowl, toss together couscous, cucumber, parsley, dill, green onion, and feta cheese with the dressing.
  4. Plating: Shallow bowls are preferred. Begin with a base of sprouts, layer on the couscous blend, and finish with the sliced skirt steak on top with a dash of course salt and Enjoy!