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Showing results for tags 'steak'.
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Celiac.com 12/12/2023 - Looking for some hearty, tasty, gluten-free comfort food? Dive into this Gluten-free Hamburger Steak with Gravy. The recipe seems fancy, but it's easy to make and fun to eat. It's a simple, yet delightful a blend of ground beef, gluten-free bread crumbs or Panko, egg, Worcestershire sauce, and seasonings. Add a savory gluten-free pan gravy, and you have the makings of a memorable gluten-free meal. Ingredients: 1 pound ground beef ¼ cup gluten-free Panko or bread crumbs 1 egg 1 teaspoon Worcestershire sauce ½ teaspoon seasoned salt ½ teaspoon onion powder ½ teaspoon garlic powder ⅛ teaspoon ground black pepper 1 tablespoon vegetable oil 1 cup thinly sliced onion 2 tablespoons potato starch 1 cup gluten-free beef broth 1 tablespoon cooking sherry ½ teaspoon seasoned salt Directions: Mix ground beef, gluten-free bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls, then flatten each one into a patty. Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm. Mix potato starch in cold water, and slowly add to onions and drippings in the skillet. Stir with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes. Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.-
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Grilled Chili-Lime Flank Steak (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/31/2022 - Flank steak is a tasty, economical way to feed a small crowd. This version is seasoned with a zesty blend of chili, lime, brown sugar, cumin and other spices. It's great for grilling, and sure to have folks coming back for more. Ingredients 1 1½- to 2-pound flank steak 1 lime, plus wedges for serving 1 tablespoon chili powder 1 tablespoon packed light brown sugar 2 teaspoons chopped fresh thyme 1 teaspoon ground cumin 1 teaspoon chipotle chile powder Kosher salt and freshly ground pepper Vegetable oil, for the grill Directions Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, ½ teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak, and let stand at room temperature for 30 minutes. When the steak is marinated, heat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130F to 140F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium). Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges. -
06/25/2022 - Looking for a cheap, easy steak recipe to feed a crowd? This Italian-style grilled flank steak is just the ticket. Grilled over charcoal or gas, then sliced and splashed with olive oil, lemon, and rosemary, this recipe is as delicious as it is economical. It goes great as a main course, or as a side to your favorite pasta dishes. Ingredients 1 (1 ½-pound) flank steak, trimmed of excess fat ½ cup chopped fresh rosemary 6 cloves garlic ⅓ cup olive oil ¼ cup lemon juice 1 teaspoon coarsely ground black pepper ½ teaspoon red pepper flakes ½ teaspoon salt ⅓ cup extra virgin olive oil 3 tablespoons lemon juice 2 teaspoons lemon zest 1 teaspoon minced fresh rosemary ⅛ teaspoon red pepper flakes 1 pinch salt 1 sprig fresh rosemary Directions Combine ½ cup chopped fresh rosemary, garlic, ⅓ cup olive oil, ¼ cup lemon juice, black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside. Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours. Combine ⅓ cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, ⅛ teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using. Heat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper. Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125-130F for rare. Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into ¼-inch-thick slices at an angle against the grain. Drizzle with additional dressing. Serve hot on a bed of your favorite greens. Want some steak sauce with that? Here' a list of great gluten-free steak sauces. -
Pan-Seared Steak with Balsamic Sauce (Gluten-Free)
Scott Adams posted an article in American & British
Celiac.com 02/24/2021 - In most of the country, it's still too cold for proper outdoor grilling, but don't let that stop you from enjoying a good steak. Here's a steak you can appreciate any time of the year. This recipe sears the steak in a pan, and finishes it off with a mix of balsamic vinegar and your favorite gluten-free steak sauce. Here's a list of gluten-free steak sauces. Ingredients 1-1½ pounds beef top sirloin steak (1½-inch thick) 1 teaspoon Kosher salt 1-2 tablespoons brown or yellow mustard 3 tablespoons balsamic vinegar 3 teaspoons gluten-free steak sauce Ground black pepper, as desired Directions Heat a lightly oiled cast iron or other skillet. Generously sprinkle steak with salt. Rub steak lightly with mustard. When pan is nearly smoking, place steak in the pan. Cook steak 3 to 3½ minutes. Meanwhile, mix vinegar and steak sauce. Turn steak and drizzle with 1 tablespoon vinegar mixture. Cook second side 3 to 3½ minutes, until meat reaches desired doneness. Remove steak to a cutting board; let stand 5 minutes. Cut steak into ¼-inch slices, and arrange on serving plates. Sprinkle with black pepper, as desired. Drizzle slices with remaining vinegar mixture, as desired, and serve immediately with your favorite side dishes. -
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Celiac.com 12/10/2020 - If you're looking for a tasty gluten-free steak sauce to make at home, then this delicious tangy, savory marriage of butter, horseradish, mustard and fresh herbs is the way to go. Gluten-Free Steak Sauce Ingredients: 8 tablespoons butter, soft 1 small shallot, minced 5 chives, finely minced 3 garlic cloves, minced 3 tablespoons prepared fresh horseradish 3 tablespoons Dijon mustard 3 teaspoons minced fresh thyme pinch of cayenne pepper, to taste Dash of Worcestershire sauce, as desired salt and fresh cracked pepper, to taste Directions: In a bowl, whisk all ingredients until well combined. Let the sauce sit for 10 or 15 minutes, until the butter cools and stiffens a bit. Serve with your favorite steak. Store leftovers in the fridge. Reheat in microwave in 10-15 second intervals, stirring often, until soft. -
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Top Brands of Gluten-Free Steak Sauce
Scott Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 12/05/2020 - We recently fielded a question about whether A-1 stake sauce is gluten-free by pointing out that it was not labeled gluten-free, but likely safe, as it contains no gluten ingredients, and manufacturer Kraft is very good about labeling allergens, including gluten. A product made with no gluten ingredients not having a gluten-free label is not necessarily a big deal, but many people with celiac disease like to play it safe. It's also true that there numerous brands of steak sauce are gluten-free. These brands go the extra mile to make sure their steak sauces are labeled "Gluten-Free." That means that you can breath extra easy about serving them to people with celiac disease. Dale's Steak Seasoning Dale's Steak Seasoning is gluten-free, and comes in two varieties: original (red label) and reduced sodium (green label). Ingredients include: gluten-free soy sauce, sugar, spices, and monosodium glutamate (so steer clear of this product if you're sensitive to MSG). Golding Farms Vidalia Onion Steak Sauce Golding Farms Vidalia Onion Steak Sauce is a tomato-based steak sauce that contains plain distilled vinegar, high-fructose corn syrup, molasses, Vidalia onions and spices. It's labeled gluten-free. Lea & Perrins Worcestershire sauce Lea & Perrins Original Worcestershire Sauce, made by the Kraft Heinz Company, is labeled "gluten-free" by the company in the United States. A version sold in the United Kingdom and Canada contains malt vinegar, and is not gluten-free, so beware of that fact, and check labels. As Worcestershire sauce doesn't contain tomatoes, it's technically not a steak sauce, but don't let that stop you. LC Foods Low-Carb Steak Sauce & Marinade LC Foods Low-Carb Steak Sauce & Marinade is gluten-free. According to the company, LC Foods Low-Carb Steak Sauce tastes more like Heinz 57. Ingredients include cider vinegar, stevia, gluten-free soy sauce, and red wine. Paleochef Steak Sauce Paleochef Steak Sauce is gluten-free and made with no additives, preservatives, or refined sugars. It is sweetened with honey and golden raisins. It contains olive oil, balsamic vinegar and red wine vinegar. Primal Kitchen Primal Kitchen Steak sauce is both certified gluten-free and is also sugar-free, for those who avoid sugar as well. Rufus Teague Steak Sauce Rufus Teague Steak Sauce comes in two varieties: original, with the green wrapper, and spicy, with the orange wrapper. Both are non-GMO, kosher, and certified gluten-free. Ingredients include vinegar, raisin paste, tomato paste, gluten-free tamari, anchovies, and spices. The New Primal Classic Marinade & Cooking Sauce New Primal Classic Marinade & Cooking Sauce is "certified gluten-free, and paleo". It's also dairy-free, oil-free, and sugar-free, and made with organic coconut aminos, apple cider vinegar, pineapple concentrate, lemon juice concentrate, and spices. Two Gluten-Safe Steak Sauces While not labeled gluten-free, A-1 Sauce and Stonewall Kitchen Roadhouse Steak Sauce are both made without gluten ingredients, and are likely safe for people on a gluten-free diet. We haven't seen any complaints from our readers about either of these brands, and A-1 is easy to find. As always, trust your gut and avoid anything that seems to trigger celiac symptoms. A-1 Sauce While A-1 Steak Sauce, now simply called A-1 Sauce, is not labeled gluten-free, it is very likely gluten-free, and safe for people with celiac disease. A-1 is made by Kraft Foods, which openly discloses any gluten containing ingredients on their labels. Stonewall Kitchen's Roadhouse Steak Sauce Stonewall Kitchen Roadhouse Steak Sauce is a gluten-free tomato-based steak sauce, seasoned green chiles, mustard, raisins, and molasses. It contains red wine vinegar and balsamic vinegar. The company label says it is made with "non-gluten ingredients." -
Classic Marinated Steak Kebabs (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill. Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food. This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more. Ingredients: 1 pound of cubed beef tri-tip 3 tablespoons olive oil 1½ tablespoon soy sauce 1½ tablespoon Worcestershire sauce 3-4 cloves garlic, minced 1 tablespoon parsley, chopped 1 tablespoon fresh thyme, chopped 1 medium onion, cut into medium-sized chunks 8-10 brown mushrooms, cleaned, de-stemed and cut into wedges 10-12 small potatoes, boiled salt and pepper to taste Directions: Rinse and boil potatoes until tender, but not mushy. Cut 1 pound of beef tri-tip into cubes. Mix 3 tablespoons olive oil with soy sauce, Worcestershire sauce, minced garlic, chopped parsley, thyme, salt and pepper. Skewer pieces of onion, mushroom and boiled potato between chunks of meat. Top with salt and pepper. Grill and serve. -
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. Ingredients: 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. 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. -
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Celiac.com 08/31/2019 - Looking for an easy peasy, super delicious way to grill beef? This simple dry rubbed tri-tip from Chef John over at Food Wishes is as close to automatic as dinner gets. Just coat your trim-tip with the rub, pop it in the oven for an hour and a half or two hours, pair it with some favorite sides, and you've got dinner. Ingredients: 2½ to 3 pound beef tri-tip For the rub: 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon smoked paprika 1 teaspoon garlic powder ¼ teaspoon cayenne 1 teaspoon dried rosemary 1 tablespoon freshly minced fresh rosemary Directions: Roast at 225 F. for about 1 1/2 to 2 hours, or until it reaches 130 F. for medium-rare. Be sure to rest your tri-tip for 20 minutes to keep your beef extra juicy. If you want some savory, delicious extra favor, stir ½ cup beef or chicken broth into the delicious pan drippings. For the full experience, watch Chef John's full video: -
Celiac.com 07/06/2019 - Slow-cooked meals in the summer? Sure. People still have to work, so a slow-cooked meal can still make sense. I like to put my slow-cooker outside on the patio. That way, the food cooks and the house stays cool. This slow-cooked pepper steak is a tasty, delicious gluten-free entrée that goes great with rice. Ingredients: 2 pounds beef sirloin, cut into 2 inch strips 2 large green bell peppers, roughly chopped 14.5 once can stewed tomatoes, with liquid garlic powder to taste 3 tablespoons vegetable oil 1 cube gluten-free beef bouillon 1/4 cup hot water 1 tablespoon cornstarch ½ cup chopped onion 3 tablespoons gluten-free soy sauce or tamari 1 teaspoon white sugar 1 teaspoon salt Directions: Sprinkle strips of sirloin with salt and garlic powder, to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Dissolve bouillon in hot water, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, and sugar. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Serve over rice with a side salad for a delicious meal. -
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Steak and Potato Salad with Arugula (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 05/25/2019 - Grilling season is upon us, vegetables are in bloom. It's a perfect time make a delicious grilled steak salad. This simple steak and potato salad makes a great go-to meal for a late summer night or any time you want to eat light. Ingredients: 12 ounces ribeye or skirt steak 1 pound fingerling potatoes ¼ cup buttermilk 4 tablespoons chopped fresh chives, divided 1½ tablespoons mayonnaise 1 tablespoon sour cream or plain yogurt 1½ teaspoons lemon juice 1 teaspoon gluten-free Worcestershire sauce 1 small clove garlic, minced 4 cups arugula 3 radishes, sliced ¼ cup crumbled blue cheese 2¼ teaspoons kosher salt ½ teaspoon coarsely ground black pepper Directions: Add cold water to a large stock pot or saucepan. Stir in 2 teaspoons of salt. Add potatoes and make sure to cover with 2 inches of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer about 12 to 15 minutes, until potatoes are tender when pierced with a fork. Drain, and cut potatoes in half lengthwise. In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic. Heat grill to high. Dry the steak with paper towels, and coat with pepper and remaining ¼ teaspoon salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. Place steak on a cutting board, tent loosely with foil, and let rest 5-10 minutes. Slice steak across the grain. Arrange arugula, radishes, potatoes and steak in salad bowls or plates. Crumble blue cheese on top and serve with dressing on the side. -
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Tri-Tip Steak with Red Wine Sauce (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/08/2017 - A simple red wine sauce helps cheaper cuts of beef go the distance and deliver the win. This recipe dresses up a tri-tip steak into a tasty, easy to make meal that you won’t soon forget. Ingredients: 2 (1-pound) tri-tip steaks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for garnish 6 tablespoons cold unsalted butter 1 onion, thinly sliced 1 tablespoon minced garlic 1 teaspoon dried oregano ⅓ cup tomato paste 2½ cups red wine Directions: Heat grill or barbecue to medium-high. Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill about 3-4 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let rest 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small chunks and whisk into the sauce little by little. Season the sauce with salt and pepper. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve. -
Pan Seared Asian-Style Flat Iron Steak (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
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. 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. -
Celiac.com 01/07/2014 - Anyone who ate aluminium-trayed tv dinners or school lunches in a certain era, likely knows, and possibly loves, Salisbury steak. Others may know its microwaveable descendants from the supermarket frozen aisle. Either way, Salisbury steak is one of those foods that evokes strong memories, and this simple, easy-to-make recipe delivers a tasty, gluten-free version of that old favorite. Ingredients: 1½ pounds ground beef ½ cup crushed Rice Chex or gluten-free bread crumbs 5 tablespoons gluten-free instant onion soup mix 1 cup water ¼ cup red wine 1 egg 1 tablespoon Worcestershire sauce ½ teaspoon mustard powder ¼ teaspoon salt â…› teaspoon ground black pepper 1 tablespoon potato flour ¼ cup ketchup Directions: In a large bowl, mix together ⅓ of the dry onion soup with ground beef, Rice Chex, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend water, potato flour and remaining dry soup until smooth. Mix in ketchup, red wine, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook, stirring occasionally, for about 20 minutes, until sauce reduces and thickens. If necessary thicken with more potato flour, or thin with water. Serve with rice or mashed potatoes and a side vegetable for a full helping of gluten-free comfort food.
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Celiac.com 07/07/2016 - Want a steak recipe that's quick, easy and cheap? Then this skirt steak Romesco is just right. Skirt steak is tender, cheap, and easy to cook. This version is sure to leave lots of happy eaters in its wake. Ingredients: 1½-2 pounds skirt steak 6 Yukon gold potatoes, cut into 1½-inch chunks 1 12-ounce jar roasted red peppers, drained 1¼ teaspoons kosher salt ½ teaspoon black pepper ½ cup roasted almonds 1 clove garlic 1½ cup grated Romano cheese ¼ cup extra-virgin olive oil 2 teaspoons red wine vinegar 1 small bunch watercress Directions: Heat grill to medium-high. Simmer the potatoes in a large pot, until tender, about 15 to 20 minutes. Meanwhile, season the steak with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Grill until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Meanwhile, in a food processor, pulse the almonds. Add the garlic, Parmesan, red peppers, oil, and vinegar and the remaining salt and pepper. Blend. Drain the potatoes, return them to the pot, add 1 cup of the sauce, and toss. Divide the potatoes, steak, and watercress among individual plates. Spoon the remaining sauce over the steak.
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Celiac.com 04/15/2016 - Among the winners in the eighth annual British Pie Awards in Melton Mowbray, The Rutland Pie Company, based in Pillings Road, Oakham, was highly commended in the dessert pie class. Rutland's head pie maker Ian Curtis also won a gold award for his steak, ale and mushroom pie; silver for a cold chicken, ham and leek pie, and bronze for his gluten-free steak, ale and mushroom pie. Curtis said: "This is only our first proper year of trading so to be recognized at the British Pie Awards is fantastic - I'm really proud. I was particularly pleased my gluten-free pie was recognized. It took a lot of effort to get the recipe right - using a mix of rice, tapioca and potato flours. It's great that local pie makers are getting the recognition they deserve." Matthew O'Callaghan, chairman of the British Pie Awards, was full of praise for those who earn a crust producing top quality pies. He offered his "sincere thanks to all involved, including our judges, sponsors, volunteers and of course, all our wonderful pie makers." Winning chefs wowed a panel of top pie experts, including TV chef Andy Bates, food critic Charles Campion and chef Rachel Green. Meanwhile, those in the Oakham area looking for a good gluten-free pie might want to stop by the The Rutland Pie Company in Pillings Road. Read more at the Stamfordmercury.co.uk.
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Porterhouse Steak with Herb Butter (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 07/31/2015 - Here's a recipe that will make even the most jaded steak-lover smile. A nice thick, juicy Porterhouse pan seared to perfection and served with herbed Maitre D'Butter. Ingredients: 2 Porterhouse steaks, 1 pound each Kosher salt 1 stick unsalted butter, plus 1 tablespoon for cooking ⅓ cup flat leaf parsley, chopped 4 cloves garlic, minced 1 small shallot, minced juice of ½ a fresh lemon Freshly ground black pepper Olive Oil Directions: Season both sides of the steaks with salt, and rub with minced garlic. Put them back into the fridge uncovered until an hour before you want to cook them. Allow the butter to soften at room temperature. Make Maitre D'Butter by recipe below. Season steaks on both sides with fresh ground black pepper. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, just below smoking, add butter, then the steak. Cook the steak on both sides until it is very brown and caramelized. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray to rest. Cook the second steak the same way. Allow to rest 10-15 minutes before serving with a side of maitre d'butter. Steaks can be cooked up to an hour in advance and left to sit at room temperature. Do not refrigerate. To prepare for serving, simply place the top oven rack about 8 to 10 inches from the broiler. Heat broiler. Cut steak from each side of the bone, then slice the meat into smaller bit size pieces. Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve with a side of maitre'd butter. Gluten-Free Maître D'Butter Ingredients: 4 tablespoons good unsalted butter, room temperature 2 tablespoons finely chopped flat leaf parsley 1 teaspoon lemon juice Kosher salt Fresh black pepper Directions: In a small bowl, mash ingredients together thoroughly. Then, take a small ice cream scoop and place four perfect balls of butter onto a small plate. Refrigerate for one hour. Use as needed. -
Steak with Mushrooms and Chinese Broccoli (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 12/10/2013 - I love quick easy stir-fry dishes that use fresh meat and vegetables to deliver big flavor and a tasty meal. This version uses skirt steak, mushroom, sweet red pepper and Chinese broccoli or greens to do the trick. Ingredients: 1 pound skirt steak, thinly sliced crosswise 1 tablespoon cornstarch 1 teaspoon vegetable oil 1 bunch of Chinese greens or Chinese broccoli 4 medium carrots, halved lengthwise, thinly sliced on bias Handful of Shitake or Oyster mushrooms, sliced ½ sweet red bell pepper, sliced 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon mustard 2 garlic cloves, minced kosher salt and ground pepper Cooked rice, for serving Directions: Cook the rice. In a small bowl whisk soy sauce, vinegar, mustard, honey, and garlic, and season with pepper. Season steak on both sides with salt and pepper, and coat with cornstarch. In a large skillet with a lid, heat oil over medium-high. Add half of the steak, and cook, tossing, until browned, 1 to 2 minutes, and move to a plate. Cook remaining steak the same way and move to the plate. To skillet, add mushrooms and sauté until tender. Add soy mixture, broccoli or greens, peppers and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 3 minutes. Serve with rice. -
Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long. Tacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary bravado. This recipe will help you deliver delicious steak tacos that will put smiles on the faces of your family or guests. Ingredients: 1 pound top sirloin steak, cut into thin strips 10-12 corn tortillas - 6-inch 1 small onion, diced 4 fresh jalapeño peppers, seeded and chopped 6 limes, cut into wedges 2 cups fresh cilantro, chopped Favorite taco sauce Salt and pepper to taste Directions: If possible, grill the steak to medium rare, and slice it into thin strips. Squeeze juice from two limes onto meat and season with salt and pepper. If you can't grill the steak, then heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until meat is brown on the outside and cooked medium rare, about 5 minutes. Season with salt and pepper. Place tortillas on a plate, top with steak strips, squeeze a dash of lime, add onion, and cilantro. Top with your favorite taco sauce, wrap and eat. Makes 10-12 tacos.
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