No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

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

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Well, the biopsy came back just plain old reflux/esophagitis. No EoE. This is reassuring in some ways for me. I didn't really want to give up ice cream! I hope that a gluten-free diet clears up your symptoms for you. For me, I guess it's just no evening snacking, less coffee, smaller meals. ...

Curious, has anyone had, as a symptom, periods of being incredibly thirsty, even though you've been drinking plenty of water? Sometimes I feel dehydrated. I don't have diabetes, I do know that can be a symptom of that condition.

Hi, wasn't sure where to really put this. UK website Coeliac Sanctuary do travel cards in 44 languages which are all professionally translated and credit card sized, wristbands for Coeliac and Gluten Intolerance and a gluten free recipe calendar. They are UK based but ship internationally too. A...

I realise this is a really old post but hoping for some responses! I have not been diagnosed with celiac as of yet, but as soon as I stopped my GERD went away 100% after drinking a pill everyday. If I missed one day it would usually feel like I need to throw up by the evening, and now I have...

The better craft breweries don't or seldom use sorghum. I am sure he knows this. Its easy to find on the internet. Sorghum gives a sweet taste to the beer.