Preparation

• Whisk together the olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt and black pepper. Place the skirt steak in a shallow dish and pour over half the marinade, turning the pieces so they are fully coated. Cover with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. Allow the steak to come to room temperature before grilling.
• While the steak marinates, cook the couscous according to the package instructions. Drain the couscous into a colander, rinse under cold water to fully cool, let drain, and pat dry. Toss with the remaining marinade, cucumber, scallions, dill, parsley and feta. Season with salt and pepper to taste. Refrigerate until ready to serve.
• Preheat the grill to medium-high heat (about 450°-500° F). Grill the steak for 3-4 minutes per side or until cooked to your liking. Let rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and serve with a squeeze of fresh lemon juice.