Combine half of the olive oil, lemon zest, and minced garlic in a bowl. Coat the skirt steak evenly and let it marinate for about 30 minutes.

Cook pearl couscous in salted boiling water until tender and al dente. Drain and rinse under cold water to stop the cooking process.

In a bowl, whisk together the remaining olive oil, lemon juice, and chopped herbs. Toss the dressing with the couscous, diced cucumber, and cherry tomatoes.

Heat a grill or cast iron skillet over high heat. Sear the skirt steak for 3–4 minutes per side until nicely browned and cooked to your desired doneness.

Remove the steak from heat and allow it to rest for 10 minutes before slicing thinly against the grain.

Serve the sliced steak over the lemon herb couscous salad and garnish with extra parsley and mint before serving.