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Pan Seared Asian-Style Flat Iron Steak (Gluten-Free)


Flat iron steak is cheap, tender and tasty. Photo: CC--Jeffrey W.

Celiac.com 08/23/2016 - This tasty Asian-style version offers an easy way to impress guests at the next barbecue or potluck. Flat iron steak is tender, cheap and tasty. This tasty Asian-style version offers an easy way to impress guests at the next barbecue or potluck.

Ingredients:

  • 1 Flat Iron Steak, about 2 pounds
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, minced
  • ½ cup dry white wine or sherry
  • ½ cup water
  • ¼ cup soy sauce
  • ¼ cup light brown sugar
  • 2 tablespoons tomato paste
  • 2 teaspoons Sri Racha hot sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon unsalted butter
  • 1-2 teaspoons kosher salt
  • ½ teaspoon ground black pepper

Directions:
Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes.

Add the garlic and cook for about 1 minute more. Do not brown.

Add the dry Sherry, soy sauce, tomato paste, Sri Racha hot sauce, brown sugar and water.

Bring to a boil, then turn the heat down and simmer gently until just slightly thick, about 8-10 minutes.

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Add the sesame oil and butter and stir until the butter is melted.

Remove from heat and set aside.

Season the steak on both sides with salt and pepper and place on hot, lightly oiled cast iron skillet.

Sear the steak and cook about 4 minutes per side for medium-rare, or to desired doneness.

Use tongs to move the steak to a cutting board.

Cover with foil and let rest for 10 minutes to seal in the juices.

Cut the steak into thin slices across the grain and serve with the sauce.

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1 Response:

 
Lar
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
30 Aug 2016 8:47:27 AM PDT
I think that our family will enjoy the steak. I was wondering about a format change. I read a lot of journal articles and many of them come with PDF download versions so that I can store them on my hard drive and print them easily if they get damaged... not that I am a sloppy cook... but I am sure that I would medal in that competition...




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I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

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The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

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