In a mixing bowl, whisk together olive oil, lemon juice, honey, minced garlic, and Dijon mustard. Add oregano, salt, and pepper, mixing well.

Place the skirt steak in a shallow dish and pour half of the marinade over it. Marinate for 30–45 minutes at room temperature.

Bring water to a boil in a saucepan. Stir in the dry Israeli couscous, cover, and cook for about 8–10 minutes until tender. Drain and rinse under cold water.

In a large bowl, combine the cooled couscous with the remaining marinade, chopped cucumber, sliced scallions, dill, parsley, and crumbled feta. Toss gently to coat.

Preheat grill to medium-high heat. Grill the skirt steak for about 3–4 minutes on each side until desired doneness is reached.

Let the skirt steak rest for about 10 minutes before slicing against the grain and serving with the couscous salad.