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  • Jefferson Adams
    Jefferson Adams

    Flank Steak Marinated with Gluten-free Beer and Red Pepper Hot Sauce

    Reviewed and edited by a celiac disease expert.

    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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