In a bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper until fully combined. Place the skirt steak in a shallow dish, pour half of the marinade over it, ensuring it’s well coated. Let the steak marinate at room temperature for 30–45 minutes, or for optimal flavor, refrigerate it for up to 2 hours.

While the steak marinates, cook the dry Israeli couscous according to package instructions, usually about 10 minutes. Once cooked, drain and rinse it under cold water to halt cooking. In a large mixing bowl, combine the cooled couscous with the remaining marinade, chopped mini cucumber, sliced scallions, fresh dill, parsley, and crumbled feta. Mix well, season to taste, and refrigerate for 15-30 minutes to allow flavors to meld.

Preheat your grill to medium-high heat, aiming for a temperature between 450°-500°F. Once hot, remove the skirt steak from the marinade, allowing any excess to drip off. Grill the steak for 3-4 minutes on each side, achieving a beautiful char and a medium-rare internal temperature.

After grilling, transfer the steak to a cutting board and let it rest for about 10 minutes. This resting period allows juices to redistribute, ensuring a tender and flavorful bite.

To serve, plate a generous portion of the lemon herb couscous salad on each plate, then slice the rested skirt steak against the grain into thin strips and arrange it on top. For an added burst of flavor, squeeze fresh lemon juice over the steak and sprinkle with flaky sea salt.