Couscous and Cranberries

"Get in my Belly" Good Food

Balsamic-Grilled Flank Steak


2 lb flank steak
¼ cup balsamic vinegar
2 Tbsp Worcestershire sauce
2 Tbsp lemon juice


Preheat grill or grill pan to medium-high heat.

Sprinkle steak with salt and pepper. Combine vinegar, Worcestershire sauce and lemon juice. Place steak on a greased grill rack; brush with half of vinegar mixture.

Grill steak, covered, 5 to 6 minutes per side or to desired doneness, basting with vinegar mixture. Let stand 10 minutes before slicing across the grain.

Note: If you have more time, marinate the steak in the vinegar mixture in a zip-top bag 1 hour before grilling for an added boost of flavor. Discard marinade instead of using it as a basting sauce. Use a grill pan instead of an outdoor grill, if desired, and cook the same amount of time.

Steak with Potatoes, Tomatoes and Herb Butter


Iain Bagwell


1 lb. New potatoes
kosher salt
6 tbsp. unsalted butter
1 clove garlic
¼ c. finely chopped fresh flat-leaf parsley
¼ c. finely chopped fresh chives
2 tbsp. olive oil
1 sirloin steak or London broil
4 plum tomatoes


Place the potatoes in a medium saucepan. Cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot.

Meanwhile, in a small bowl, combine the butter, garlic, parsley, chives (if using), and 1/4 teaspoon each salt and pepper; set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.

Add the tomatoes to the skillet, drizzle with the remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cook, tossing, just until tender, about 2 minutes; transfer to plates. Add the herb butter to the potatoes and toss to coat. Serve with the tomatoes and steak.

recipe @ Woman’s Day

Beef & Stout Skillet Pie

Photography by Iain Bagwell; Food styling by Simon Andrews; Prop styling by Megan Hedgpeth

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.


1 tbsp. olive oil
1 lb. Lean Ground Beef
4 oz. small shiitake mushrooms
kosher salt
2 tbsp. tomato paste
½ c. frozen pearl onions
1 tbsp. fresh thyme leaves
3 tbsp. all-purpose flour
8 oz. stout (we used Ginger ale)
2 c. frozen butternut squash pieces
1 c. frozen peas
1 refrigerated rolled pie crust
1 large egg


Heat oven to 375 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.

Add the tomato paste and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)

Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.


Recipe from Woman’s Day

Lemon Garlic Burgers



1 teaspoon Minced Garlic
3 Tablespoons Lemon Juice
Salt & Pepper
4 Ground Beef Patties (adjust to your family size)
4 Hamburger Buns


Preheat grill or broiler.

Combine garlic and lemon juice.  Season patties with salt and pepper.  Arrange patties on grill or broiler pan.

Drizzle with half lemon mixture, turn and drizzle with remaining lemon mixture.

Place on buns and serve with your favorite condiments!