Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams

    Lime-Marinated Flank Steak with Herb Salsa (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    This is a really versatile recipe for steak. The marinade is a quick go-to; it doesn’t take long for the meat to take on great flavor. You’ll find the steak goes great in tacos, in a salad atop of a hearty bed of greens like arugula or spinach, alongside just a few slices of tomatoes, and especially as the star of its own solo show.

    Ingredients:
    1 2-pound flank steak
    Juice from 3 limes, plus 1 teaspoon zest
    Juice from 1 orange, plus 1 teaspoon zest
    3 scallions, roughly chopped
    5 cloves smashed garlic, divided
    1 teaspoon Dijon mustard
    2 anchovy fillets
    3 tablespoons balsamic vinegar
    1 cup fresh parsley, loosely packed
    1 cup cilantro, loosely packed
    1 cup basil, loosely packed
    About 1 cup olive oil, divided
    Salt and pepper to taste



    Celiac.com Sponsor:





    Directions:
    Pierce the steak all over with a fork. Pour lime and orange juice, zest, 3 cloves garlic, balsamic vinegar, ½ cup olive oil, and a pinch of salt and pepper in a plastic bag. Add steak to bag and place in a baking dish. Refrigerate for 30 minutes. Allow to come to room temperature after marinating.

    Meanwhile, add parsley, cilantro, basil, ⅓ cup olive oil, scallions, anchovies, mustard and the remaining garlic to a food processor. Blend until slightly chunky. Transfer to a bowl and season with salt and pepper to taste.

    Heat an oiled grill or grill pan over high heat. Grill steak, turning only once, for 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes. Thinly slice steak against the grain and serve alongside salsa.


    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • 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 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. 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.

  • Related Articles

    Scott Adams
    This recipe comes to us from Valeri Wells.
    Ingredients:
    6 chicken hindquarters
    2 cans gluten-free tomato sauce
    Chili powder (one or two heaping tablespoons)
    Salt
    Jumbo hard corn taco shells
    Lettuce, chopped
    Fresh tomatoes, chopped
    Grated cheddar or jack cheese
    Directions:
    Cook chicken in crock pot with tomato sauce, salt & chili powder...

    Jefferson Adams
    Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces.
    Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout,
    Mahi-mahi, red snapper, or any other favorite...

    Jefferson Adams
    Celiac.com 09/03/2013 - Pretty much any meat, vegetable, or seafood item that can be grilled or cooked in a pan can be trend into a delicious kebab with a bit of ingenuity.
    I'm a big fan of chicken fajitas, so when I'm craving fajitas, but don't want to heat up the house, these fajita kebabs are perfect.
    They are simple to make, and sure to satisfy any fajita lovers at your...

    Jefferson Adams
    This southwestern-style mixed bean salad is a big hit at potlucks and picnics. It’s easy to make, easy to transport, and can even be made a day or two ahead of time. This recipe is flexible. You can add or subtract ingredients according to your tastes.
    1 small can black beans, rinsed and drained 1 small can kidney beans, drained 1 small can canellini beans, drained and r...

×
×
  • Create New...