Celiac.com 12/08/2015 - If you're looking for a zesty alternative to standard beef, consider this easy flank steak marinated in gluten-free beer and Sriracha Rooster sauce.

Photo: CC--Mike MozartIngredients:

  • 2 pounds flank steak, cut against the grain in 1 inch strips
  • 4 cloves garlic, minced
  • 1 cup gluten-free dark or amber beer
  • ¾ cup freshly squeezed lime juice
  • 3 tablespoons Sriracha or similar red pepper hot sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons olive oil
  • 3 teaspoons ground cumin
  • 3 teaspoons chipotle chile powder
  • 3 teaspoons paprika
  • 2 teaspoons salt

Directions:
Bamboo skewers, pre-soaked.

If you're using something other than original Sriracha Rooster sauce, then be sure to work out the sugar-spice-vinegar-salt balance.

Mix all of the marinade ingredients together in a small bowl.

Place flank steak strips in a resealable plastic bag or glass container with a lid.

Pour marinade over and stir until coated. Cover and refrigerate overnight.

About a half hour before grilling remove steak from marinade; discard the marinade.

Slide strips onto pre-soaked bamboo skewers. Grill on barbecue to desired doneness. Serve with gluten-free beer and your favorite chips for a great snack.

Or, if you're feeling bold, serve it with this spicy green chile dipping sauce.

 

Spicy Green Chile Sauce

Ingredients:

  • 1 poblano pepper, stemmed, coarsely chopped
  • 1 cup cilantro
  • ½ cup parsley leaves, stems removed
  • 1-2 jalapeño peppers, stemmed coarsely chopped
  • 1 green serrano pepper, stemmed, coarsely chopped
  • 3 cloves garlic, peeled
  • 1 shallot, chopped
  • 2 tablespoons red wine vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Extra-virgin olive oil

Directions:
Place peppers, shallot, and garlic in a food processor. Pulse until finely chopped.

Add cilantro, parsley, vinegar, cumin and salt. Briefly pulse to combine.

Transfer to a glass jar. Pour olive oil over to cover.

Note: If peppers are too spicy, remove seeds before processing.

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