In a medium bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper.

Place the skirt steak in a shallow dish and pour half of the marinade over it. Cover with plastic wrap and let marinate.

Bring a pot of salted water to a boil and add dry Israeli couscous. Cook according to package instructions, then drain and rinse.

In a large bowl, combine cooked couscous with remaining marinade, chopped cucumber, sliced scallions, dill, parsley, and crumbled feta. Toss and chill.

Preheat grill to medium-high heat. Remove skirt steak from marinade and grill for 3-4 minutes on each side.

Let grilled steak rest for 10 minutes, slice against the grain, and serve with couscous salad.