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.

Flank Steak with Sun-Dried Tomato Sauce

2 lbs Flank Steak
1 tsp paprika
1 tsp ground cumin
Salt & Pepper
2 Tbsp oil
1 cup sun-dried tomatoes in oil
2 cloves minced garlic
1/2 cup coarsely chopped basil leaves
1/4 cup apple cider vinegar

Combine paprika, cumin, salt and pepper.  Rub mixture on both sides of steak.

Heat oil in large skillet over medium-high heat.  Add steak and cook until desired doneness.  Let stand 10 minutes before slicing across the grain.

Combine tomatoes, garlic, basil, vinegar, 6 Tablespoons water, 1/2 teaspoon each of salt and pepper in a food processor and blend until smooth. Add water to sauce, if necessary, to reach desired consistency.

Serve sauce over steak and enjoy!