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Found 18 results

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Hi there, first time posting on this site. Just a quick thing before I start, I had a gluten sensitivity/coeliac (haven't been tested, but I now it's bad for me at this point as I will explain) since early childhood, which screwed up my school life and damaged me mentally before I decided to simply skip on eating toast last September. Since then I have been on a gluten free diet and I haven't felt better (getting the other issues in my life sorted, so it's all good!) before in my entire life. Let's get to why I came here. Two weeks ago I ate a Rib Eye Steak at a restaurant, the first time going to a restaurant since I discovered I had a gluten sensitivity. Most of the food on the menu had gluten to some extent, cross contamination or just naturally contained it. After eating the steak, I felt pretty bad. But the symptoms went within an hour or so (it was just an unpleasant fatigue, similar to how I used to feel when eating gluten, so I knew what it was) and at that point I assumed my gluten sensitivity depended on how much gluten I eat on a daily basis. Oh...how wrong was I. The next evening, just as I went to bed, a terrible headache struck. Along with abdominal discomfort, acid reflux and flu-like symptoms, I felt like hell. This isn't something I have had at all since starting the gluten free diet, so I immediately knew what the symptoms were caused by. For the next week, the symptoms would come and go. Most of the time I wouldn't feel them all that much, then around early evening I may feel fatigue, worse brain fog and sometimes abdominal discomfort. This did sometimes happen earlier in the day. My stool quality is worse than usual, now constipated most of the time. This could be because I am experimenting with my diet though so it may be unrelated. Now two weeks later, most of the symptoms are gone. But I am still getting waves of fatigue in the early evenings. I read that sometimes the symptoms can take over two weeks to go, but I didn't think they could come and go in this manner? I would really appreciate an answer since I am fretting over this, can symptoms from gluten exposure occur in this manner? Especially if you are a few months into a gluten free diet? For further clarification, my diet hasn't changed much and the only things I ate recently that are a bit different than usual is raspberry jam and Quinoa. Only had the latter one and the Raspberry Jam after the glutening. May remove the jam for a few days to see what happens.
  11. 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.
  12. I was diagnosed with Celiac two weeks ago and have been following the diet without a problem. Last night I went out with a small group for a friend's birthday and ordered what I thought was a perfectly gluten-free meal, but after eating it was like I had the flu and was sicker than I had ever been before going gluten-free... Here's what I ate: Salad (romaine lettuce and dressing*) Steak (no seasoning, in a tomato sauce* with provolone cheese) Vegetables (steamed and served in butter with no seasoning) * = the chef said these were gluten-free items Before ordering I spoke with the waiter/manager about my condition and they seemed very knowledgeable about celiac and my needs. The restaurant was empty (I hear that's the best time for a celiac to eat out). My food was prepared separately and in a clean area with new utensils (I do not know this for sure, but that's what I was told).... Am I missing something?
  13. 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.
  14. 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.
  15. This is a really versatile recipe for steak. The marinade is a quick go-to; it doesn’t take long for the meat to take on great flavor. You’ll find the steak goes great in tacos, in a salad atop of a hearty bed of greens like arugula or spinach, alongside just a few slices of tomatoes, and especially as the star of its own solo show. Ingredients: 1 2-pound flank steak Juice from 3 limes, plus 1 teaspoon zest Juice from 1 orange, plus 1 teaspoon zest 3 scallions, roughly chopped 5 cloves smashed garlic, divided 1 teaspoon Dijon mustard 2 anchovy fillets 3 tablespoons balsamic vinegar 1 cup fresh parsley, loosely packed 1 cup cilantro, loosely packed 1 cup basil, loosely packed About 1 cup olive oil, divided Salt and pepper to taste Directions: Pierce the steak all over with a fork. Pour lime and orange juice, zest, 3 cloves garlic, balsamic vinegar, ½ cup olive oil, and a pinch of salt and pepper in a plastic bag. Add steak to bag and place in a baking dish. Refrigerate for 30 minutes. Allow to come to room temperature after marinating. Meanwhile, add parsley, cilantro, basil, ⅓ cup olive oil, scallions, anchovies, mustard and the remaining garlic to a food processor. Blend until slightly chunky. Transfer to a bowl and season with salt and pepper to taste. Heat an oiled grill or grill pan over high heat. Grill steak, turning only once, for 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes. Thinly slice steak against the grain and serve alongside salsa.
  16. This recipe comes to us from Carrie Faith. 1 pound sirloin tips, cut in serving-size pieces 2 tablespoons oil 1 chopped yellow onion 5 chopped green onions 3 cloves garlic, minced dash pepper 1 cup broth 2 cans (14.5 ounces) stewed tomatoes 2 large green bell peppers, sliced in rings 1 red pepper, sliced in rings 2 tablespoons cornstarch ¼ cup cold water 1-2 tablespoons VH lite soy sauce Cook oil, garlic and meat on high heat for 5 minutes. Add yellow onion. Cook until meat is done. Put all ingredients (expect cornstarch) in a large pot or wok. Cook until peppers are soft. Add cornstarch slowly. Cook until thick.
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