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Flank Steak Marinated with Gluten-free Beer and Red Pepper Hot Sauce
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- 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
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
- 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
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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