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Chile Lime Flank Steak With Green Rice & Garlicky Black Beans


sickchick

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sickchick Community Regular

Chile Lime Flank Steak with Green Rice and Garlicky Black Beans

Soy, Gluten and Dairy Free

1 Flank Steak

3 tb fresh squeezed Lime juice

2 ts Pasilla Chili powder

1 clove Garlic, pulverized and minced

Olive Oil

1 cup White Rice

2 cups Water

1 can Tomatillos

1/4 ts Cumin

2 ts Chili Powder

1 clove Garlic, pulverized and minced

1 ts Kosher Salt

1 can Black Beans

1 clove Garlic pulverized and minced

pinch Kosher Salt

Mix lime juice, pasilla chile powder, olive oil and minced garlic in a small mixing bowl.

Combine well then pour over steak and rub into both sides, cover in plastic and refrigerate

30 minutes.

In a small sauce pan empty can of tomatillos, 2 cups water, cumin, chili powder, 1 ts kosher salt

and garlic, bring to boil, then add rice, stir once and cover and simmer on low heat for 15 minutes.

In another small saucepan add black beans, garlic & salt. Heat to a boil then turn down.

Remove plastic from steak and grill or cook under a broiler, depending on how you like your

steak, 3 min each side for rare, 5 for medium and 7 for well.

Slice steak into 1" strips, serve on dinner plate with green rice and black beans.

Enjoy! B)


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confusedks Enthusiast

You have the most amazing ideas for food! :D You should open a restaurant that's gluten-free, dairy free and soy free! LOL!

sickchick Community Regular
:D thank you! you are such a Doll!!!!

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  • Posts

    • trents
      Unfortunately, the development of celiac disease usually is not an end in and of itself. It usually brings along friends, given time. It is at heart an immune system dysfunction which often embraces other immune system dysfunctions as time goes on.
    • Celiacpartner
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    • trents
      This does not seem to be an anaphylactic response but I agree it would be wise to seek allergy-food sensitivity testing. You might look into ALCAT food sensitivity testing.
    • Rogol72
      @Celiacpartner, I agree with Scott. We have a food festival yearly in the town I live in, with artisan food stalls everywhere. I spoke to the owner of one of the artisan burger stalls, enquiring if the burgers were gluten-free when I said I was Coeliac ... he said he had a serious anaphylactic allergy to fish himself. He possibly carries an epi-pen or two everywhere he goes. I would go see an allergist as soon as possible as suggested.
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      After years of stable management, developing new symptoms to historically safe foods like nuts and fish strongly suggests a secondary issue has developed. It is highly unlikely to be a new gluten issue if the foods themselves are certified gluten-free. The most probable explanations are a new, separate food intolerance (perhaps to a specific protein in certain nuts or fish) or a true IgE-mediated food allergy, which can develop at any age. The symptoms you describe—cramps and the urge to vomit—can be consistent with either. It is crucial he sees an allergist for proper testing (like a skin prick or blood test) to identify the specific culprit and rule out a serious allergy, as reactions can sometimes worsen with repeated exposure.
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