Category: Beef

Gluten Free Surf and Turf

Steak and Cake * Fine Dining on a Budget

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake.  Garnished with fresh lemon and chives, herbed compound butter melting over the top.  What would you pay for a meal like this at a restaurant?  $50-$100?

Now, what if I told you I made this at home, completely gluten free and for under $15 per serving?

Full disclosure, this is not a filet mignon.  It’s a thick cut petite top sirloin that I got on sale- a package of 2 steaks for $15.50, which was half the price of the beef tenderloin.  No, it is not as tender as filet mignon but it’s a good little steak with plenty of flavor.

And the crab cakes– they were made with crab from a can.  Yes, they would be amazing with fresh or frozen crab meat, but remember, this was an economy meal.  I made a batch in advance and reserved one especially for this dinner.

You can make this meal for one, two or more.  One steak and one crab cake per person.  Just imagine what a dinner party entrée this would make!  What would be more surprising, that it was gluten free or that you put it all together on a budget?

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Ingredients per serving:
Preparation:

Sprinkle both sides of the steak with Montreal Steak Seasoning.  Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear.  Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter.  Add the steak and cook for 4 minutes.  To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and 1 tbsp. compound butter over the top.  Cover and cook until the internal temperature reaches 145º (for medium).  OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake.  Garnish with chives, lemon wedges and the remaining 1 tbsp. compound butter.

What a meal!  Yes, I do eat like a queen despite my dietary restrictions. 👸🏻 I hope that when I show you recipes like this one you realize that a gluten free diet does not mean food has to be boring or tasteless.  In fact, I’m a bigger foodie now than I have ever been.  It just takes a bit of imagination and determination.  Try the recipe, you will not be disappointed!

Notes ♪♫ I used a Hexclad® skillet to cook my steak.  It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel.  I’ve had mine for 3 years and it was worth the price tag.

Recipes for Crab Cakes and Compound Butter are linked here-

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Gluten Free Steak and Cake

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  • Author: © My Gluten Free Cucina
  • Category: Dinner
  • Method: Skillet
  • Diet: Gluten-Free
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Description

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake.  Garnished with fresh lemon and chives, herbed compound butter melting over the top.

Ingredients

Scale

Instructions

Sprinkle both sides of the steak with Montreal Steak Seasoning.  Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear.

Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter.  Add the steak and cook for 4 minutes.  To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and compound butter over the top.  Cover and cook until the internal temperature reaches 145º (for medium).  OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake.  Garnish with chives, lemon wedges and more compound butter.

Notes

♪ Recipes for Crab Cakes and Compound Butter are linked here-

♪ I used a Hexclad® skillet to cook my steak.  It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel.  I’ve had mine for 3 years and it was worth the price tag.

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

 

Beef Guazzetto – Italian Beef Stew

Would you believe that an Italian dish like this one could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely Celiac safe!

It’s true!  There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free.  This Beef Guazzetto, or Italian Beef Stew is a great example.

An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 1 cup gluten free beef broth
  • salt and pepper, to taste
  • 2 tbsp. gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil, divided
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 15 oz. can crushed tomatoes
  • 1/2 cup red wine
  • 2 bay leaves
  • 1/2 tsp. basil
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish (optional)

Preparation:

If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce.  Let’s get started!

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.

Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, celery and garlic.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.

Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A sauce like this deserves an extra special pasta.  Check out these Gluten Free Paccheri Rigati – OMG what a find!  I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous.  Check them out!

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley if available.

Variations: For a splurge, substitute beef short ribs for the stew beef.  At the end of cook time remove the bones and shred the meat.  Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.

Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!  If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again.  Or better yet, let me inspire you!

Originally posted 5/28/2022       Updated and rephotographed 5/16/2026

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Spinach and Ricotta Beef Rolls

It’s no secret I’m a little obsessed with bundled meat recipes!  Check out these thin slices of beef, rolled and stuffed with a spinach ricotta filling.  The rolls are then wrapped in prosciutto and baked.  Oh my!  The meat was so tender, this dish would be a wonderful choice for date night or a small dinner party.

You won’t find any strange ingredients in this recipe.  All are naturally gluten free and commonly available.  I am fortunate to live in an Italian neighborhood, where thin sliced top round is sold for making Bracciole.  If you don’t see it in the meat case, ask your butcher.

Ingredients:

  • 6 oz. bag baby spinach
  • 1 clove of garlic
  • 2 tbsp. olive oil
  • 1 cup ricotta cheese
  • 4 oz. prosciutto, thin sliced
  • 1¼ lb. top round cut into 1/4″ thin slices.
  • 1 tbsp. honey
  • salt and fresh ground pepper to taste

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Preparation:

Heat olive oil in a nonstick skillet with a lid.  Cut the garlic clove in half and add to the oil.  Cook for 2 minutes over low heat to infuse the oil with garlic flavor.

Add all of the spinach to the skillet.  It looks like a lot, but it will cook down.  Cover and cook for 10 minutes total, stirring after 5 minutes.

What did I tell you? 😉

Drain the spinach, let it cool slightly then stir in the ricotta (discard the garlic).  Season with a pinch of salt and fresh ground pepper.

Cover your work surface with wax paper or plastic wrap.  Lay out the beef slices and spread the spinach ricotta mixture over each one.

Starting at the short end, roll the slices up into a bundle.

Next, wrap each meat bundle in 1-2 slices of prosciutto.

Cover and refrigerate the meat bundles for 2-3 hours.

Preheat the oven to 400º.  Set up a roasting pan with rack and mist with cooking spray.

Secure each bundle with a toothpick.  Place the beef rolls on the rack and bake for 30 minutes.

Brush the tops with honey during the last 5 minutes of baking.

Cover and let it rest for 10 minutes before slicing.  Serve over pasta or risotto.  Leftovers can be warmed in the microwave and are just as good the next day!

Notes ♪♫ I hope you loved this recipe and plan on giving it a try!  Check out some of my other bundled meat recipes, not only for beef, but chicken and fish too!  Bracciole, Italian Skirt Steak Rolls, Chicken Cordon Bleu, Crab Stuffed Sole.

Originally published 10/26/2021        Updated and rephotographed 4/02/2025

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Gluten Free Meatloaf

Are you missing meatloaf on your gluten free diet?  Meatloaf made with gluten free breadcrumbs can be disappointing, a wet soggy mess that doesn’t hold together.  Today I’ll show you how to make a moist tasty meatloaf that won’t fall apart when you slice it.  By the way, this meatloaf is loaded with healthy veggies, but that can be our little secret!

4 Servings

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Ingredients:

Preparation:

Finely mince the veggies, using a knife or electric chopper.

Season the veggies and garlic with salt and pepper, then sauté in a little olive oil.  I used onion, bell pepper, mushroom and zucchini.  They will almost disappear into the meatloaf (shhhh, don’t tell the kids)!

When the veggies have reduced by half and there is no visible liquid in the pan, set them aside to cool.

Whisk together the egg, ketchup, brown sugar, red pepper flakes and Worcestershire.  Be sure your Worcestershire sauce is gluten free, check labels and don’t hesitate to contact the manufacturer if needed.

Now add the meat and the cooled vegetables, mixing it together with your hands.  I usually use pork sausage, but chicken or turkey sausage will work just as well.

Next add the breadcrumbs, rolled oats and potato flakes, and work together until well combined.

Press the mixture into a standard, 1 lb. loaf pan.  I used a nonstick metal pan, but if you have a glass loaf pan be sure to mist it with cooking spray.

Now squeeze a little ketchup over the top and use a fork to spread it evenly to make a line pattern, like this.

Bake for 30-35 minutes at 350º.  When it’s done, you should see a little browning around the edges, and the meatloaf will begin pulling away from the sides of the pan.  The internal temperature should reach 150-155º, if you’re not sure check with a thermometer.

Ready to serve, this meatloaf is moist and juicy, definitely not falling apart.

Meatloaf is great leftover, and you can even freeze it.  It makes a great lunch sandwich too!

Notes: ♪♫ How are you feeling about oats these days?  For myself, I have decided to only use certified gluten free oats processed under a purity protocol.  As always, consult with your own medical team for advice.   

Originally published 04/09/2018           Updated 07/02/2024

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Burgundy Beef Tagliatelle

When you have comfort food on your mind, look no further than this hearty meal of sirloin tips, gently braised in a wine and mushroom sauce with gluten free noodles.

Years ago, I had something like this in a restaurant and never got it out of my mind.  It was easy to recreate at home, and I used Jovial gluten free tagliatelle noodles because they have the look and texture of egg noodles that you would traditionally see in a dish like this.  It came out amazing.  A hearty dinner that will satisfy big appetites!

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4 Servings

Ingredients:

  • 1 lb. sirloin tips
  • 1 tbsp. white rice flour
  • 3 tbsp. olive oil, divided
  • 1/2 of a large, sweet onion, diced
  • 1 tsp. Montreal steak seasoning, divided
  • 3/4 cup red wine (I used merlot)
  • 1 package white or baby bella mushrooms, cut into 1/4″ thick slices
  • 2 tbsp. butter, divided
  • 6 oz. gluten free egg tagliatelle pasta
  • 1/2 cup gluten free broth (beef, chicken or vegetable)
  • 1 tsp. arrowroot *See notes
  • fresh parsley for garnish

Preparation:

Cut the sirloin tips into 2″ chunks, trimming any excess fat.

Heat 2 tbsp. olive oil in a heavy skillet or sauté pan with cover or Dutch oven.  Toss the beef with the white rice flour and brown in a single layer over medium low heat.

Season with 1/2 tsp. Montreal steak seasoning.

In a few minutes you should have good color on the beef and be able to see some caramelization.

Now add the onions and let them cook down for 3 minutes.

Add the wine and stir gently.  Bring to a simmer, then cover the pan and place in a 225º oven for 3 hours.

In the last 1/2 hour of cooking, heat 1 tbsp. olive oil and 1 tbsp. butter in a stainless-steel skillet (not nonstick).  Cook the mushrooms over low heat, just until they release their liquid and season with 1/2 tsp. Montreal Steak Seasoning.  Whisk the broth and arrowroot together and stir into the mushrooms, simmering to thicken.

Return the beef to the stovetop and stir in the mushroom mixture.

Keep the heat on low and continue simmering the beef on the stovetop with the lid off.  Allow the liquid to reduce and thicken while you cook the pasta.

Cook the tagliatelle noodles to 2 minutes less than package directions.  When the noodles are ready, drain and add to the pan with a pat or 2 of butter.

Toss well to combine and cook for a minute longer.  Garnish with parsley and serve right from the pan!

This meal is so good, the pictures don’t do it justice!

Notes ♪♫ Arrowroot flour, also known as arrowroot starch or arrowroot powder is a staple in my gluten free pantry.  Whether I just need a teaspoon for thickening, or more for bread baking, arrowroot is a nice alternative to the usual corn, tapioca or potato starch.  It is superb for making a roux, no lumps ever!

Original post Oct 8, 2021                Rephotographed Jun 28, 2024

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Fajitas with Spanish Rice

Fajitas are easily adapted to the gluten free diet, since most of the ingredients are naturally gluten free!  Steak, peppers and onions cooked stovetop on the griddle with a side of Spanish Rice.  I served it all with gluten free corn tortillas, salsa and sliced fresh mango.

You have probably seen fajitas traditionally cooked and served in a cast iron pan like this one.  They make a great presentation, coming to the table with a sizzle.  But – if you don’t have one, or if like me you can’t lift cast iron pans anymore, it’s perfectly fine to use a nonstick griddle or skillet to cook this fun meal.

I mixed up my own seasoning blend for this recipe.  I always have a large collection of individual spices on hand, so I can blend together just enough for a specific meal with nothing wasted.  Another benefit is that I can adjust the flavors to my liking.  More heat?  Add more chipotle.  Don’t like cumin?  Just leave it out.  You get the idea.

For my friends who love spicy food, you are going to want to make this meal!  I loved the Spanish rice.  Considering I make rice several times a week, this was a nice change from my usual preparation.

4 servings

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Ingredients:

Seasoning:

Fajitas:

  • 3/4 lb. sirloin, skirt steak or flank steak, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1/2 medium sweet onion, sliced thin
  • 1/2 medium red onion, sliced thin
  • 1 lime, half juiced and half for serving
  • 2 tbsp. olive oil
  • gluten free tortillas for serving
  • salsa, for serving
  • fresh mango, for serving (optional, my favorite!)

Preparation:

Combine the spices and mix well.

Add the sliced peppers and onions to a medium bowl with 1 tbsp. olive oil and 1 tsp. of the spice blend.

In a separate bowl, toss the beef strips with 1 tbsp. olive oil and 1 tsp. of the spice blend.

Heat a griddle or large nonstick skillet and warm the tortillas, about 30 seconds per side.  Remove to a plate and keep warm.

Add the peppers and onions to the griddle and cook to crisp tender, stirring occasionally.

Push the veggies to the back of the griddle and add the meat.  Cook quickly about 1 minute per side.

Toss with the peppers and onions and squeeze the juice from 1/2 lime over the top.  Garnish with fresh cilantro and serve with the tortillas, lime wedges, rice and salsa.

Spanish Rice Ingredients:

  • 1/2 cup long grain white rice
  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 2 tbsp. minced bell pepper
  • 2 tbsp. tomato sauce
  • 1 cup chicken broth
  • 1 tsp. fajita seasoning (from above)

Preparation:

In a small saucepan, combine olive oil, onion and bell pepper and cook over medium low heat until the onions are translucent.  Stir in the rice, tomato sauce and chicken broth.  Cover and cook 15 minutes.  Garnish with cilantro.

Notes ♪♫ Truth be told, I was not a fan of the store-bought gluten free tortillas.  Next time I will make them myself, but that’s another blog post!  Sometimes you need a shortcut, right?  And this dinner was a success in every other way. 🙂

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Gluten Free Meatloaf Ramekins

Look at these cute little ramekins!  They can elevate the humblest of meals to dinner party status!  Gluten Free Meatloaf Ramekins are fun to make and perfectly portioned for kids, small plates and small appetites.

You can vary the veggies in this meatloaf to suit your taste.  I used onion, zucchini and bell pepper.  Unlike my other meatloaf recipes, this one contains no oats.  So, if you can’t have oats or are avoiding them for the time being, this one is for you!

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Servings: 4 ramekins

Ingredients:

Preparation:

Heat olive oil in a small skillet and sauté the veggies until they have released their liquid and reduced to about 1/3 cup.  Season to taste.

Transfer to a bowl to cool (so you don’t cook the egg).

When cooled, whisk in the ketchup followed by the egg and more seasoning.

Next add the beef, working it in with your hands.  Gradually add the potato flakes and breadcrumbs and combine well.

Mist the ramekins with cooking spray and place them in a square baking dish.  This will make them easier to handle when going in and out of the oven.

Divide the meatloaf mixture between the 4 ramekins.  Top with ketchup and smooth the tops with a fork.

Bake at 375º for 20 minutes or until the internal temperature reaches 150º (check with a thermometer).

Serve with ketchup or your favorite BBQ sauce (my favorite is Stubbs Smokey Mesquite).

Notes ♪♫ Love ramekins?  Check out my Shepherd’s Pie Ramekins and Ramekin Stuffing cups!

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Gluten Free French Meat Pie

Over 20 years ago I clipped a recipe for French Meat Pie (Tourtière) from the local newspaper and have made it many times using a ready-made pie crust (remember those days?).  Everyone loved it!  Years went by, and like many of my old recipes, this one went by the wayside along with gluten.

Lately I’ve had a yearning for this old favorite, and so I added it to my culinary bucket list.  Here’s what I love about this recipe…

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The filling.

The most time-consuming part of this recipe is peeling and shredding the potatoes then pressing out the excess liquid.  I took a shortcut and used frozen shredded hash browns; I always have them on hand in my freezer pantry.

The pie crust.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour.  If you have not tried this flour, seriously go and get yourself a bag, and be sure to use my code MGFC30 at checkout for 30% off your non-sale item!  Get the crust recipe here.

Ingredients:

  • 2 Gluten Free Pie Crusts
  • 12 oz. lean ground beef
  • 12 oz. ground pork
  • 3 cups (9 oz.) frozen shredded hash browns, defrosted
  • 1 cup onion, cut into 1/4″ dice
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 1/2 tsp. mustard powder
  • 1/4 tsp. thyme
  • 1/4 tsp. sage
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper (about 6 grinds)
  • 2 tbsp. water
  • 1 egg, beaten
  • 1 tsp. milk

Preparation:

Roll out the pie crusts between 2 sheets of waxed paper.

Place one crust in the pie dish.  Trim away the excess and use it to patch any holes or tears in the dough (it happens!).  Cover with plastic wrap and refrigerate.  Place the other crust, with waxed paper on a baking sheet and refrigerate while you make the filling.

Heat olive oil in a deep heavy skillet over medium low.  Add the onion and cook several minutes until translucent.  Stir in the garlic and cook 30 seconds more.

Next add the ground beef and pork to the skillet and sprinkle with seasonings.  Break up the meat with a spatula and stir frequently until all of the meat is browned.

Stir in the hash browns with 2 tbsp. water and continue cooking on low 2-3 minutes longer.  Turn off the heat and let it cool 20-30 minutes.

Preheat the oven to 375º.  Remove pie crusts from the refrigerator.  Fill the bottom crust with the meat mixture, distributing it evenly.

Top with the remaining pie crust, trim the edges and crimp.  It doesn’t have to be fancy (I’m definitely going to work on my crimping skills though)!

Use a sharp knife to cut slits in the top crust to vent steam.  Whisk the egg and milk, and brush over the top crust.

Place the pie dish on a baking sheet (in case anything spills) and bake 20 minutes on the lower rack of your oven.  After 20 minutes, move it to the middle rack and continue cooking 15 minutes longer.

Remove from the oven and let it rest 5 minutes, that is if you can wait!

This was SO good, just like the one I remember from years ago!  I promise your whole family will love it, and no one will know it’s gluten free!

Notes ♪♫ Convenience foods are great as long as you check the ingredients.  I used Ore-Ida frozen hash browns in this recipe, and they are labeled gluten free.

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Skirt Steak with Caramelized Onions

Are you a steak lover?  I’ll never say no to a Ribeye or New York Strip.  But have you seen the price of beef lately?

When I started looking at more economical cuts one day, I found skirt steak on sale.  I remembered making these Italian Skirt Steak Rolls a while back, and they were very good!

This time though, I decided to pair it with caramelized onions.  The beef and onion flavors are amazing together, and it couldn’t have been easier to make.  The trick to a tender skirt steak is not to overcook it.  Just a quick sear in a hot grill pan is all it needs!

4 Servings

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Ingredients:

Preparation:

Trim visible fat from the skirt steak and cut into 4 pieces.  Sprinkle both sides with salt, pepper, garlic granules, onion granules and paprika.  Let it sit at room temperature for 30 minutes.

Slice the onion into thin rings.  Heat 1 tbsp. butter and 1 tbsp. olive oil in a nonstick skillet.  Add the onions and cook over medium low heat, turning occasionally until brown and caramelized.  Remove from heat and set aside.

Whisk together the white wine, red wine vinegar and beef broth.

Heat remaining 1 tbsp. butter and 1 tbsp. olive oil in a grill pan.  Add the steak and cook 4 minutes per side over medium heat.  Check for doneness with a meat thermometer, the internal temperature should be 140º for medium.

Remove the steak to a serving dish and keep warm.  Transfer the cooked onions to the grill pan and deglaze with the wine/broth mixture.  Stir gently, until about half of the liquid has evaporated.

Top the steak with onions and drizzle with any remaining pan juices.

Notes ♪♫ This simple recipe comes together with just a handful of ingredients, proof that gluten free does not have to be complicated.  The skirt steak was SO good, I’ll definitely be making it again!

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Skirt Steak with Caramelized Onions

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  • Author: © My Gluten Free Cucina
  • Category: Dinner
  • Method: Skillet
  • Diet: Gluten-Free
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Description

The trick to a tender skirt steak is not to overcook it.  Just a quick sear in a hot grill pan is all it needs!

Ingredients

Scale

Instructions

Trim visible fat from the skirt steak and cut into 4 pieces.  Sprinkle both sides with salt, pepper, garlic granules, onion granules and paprika.  Let it sit at room temperature for 30 minutes.

Slice the onion into thin rings.  Heat 1 tbsp. butter and 1 tbsp. olive oil in a nonstick skillet.  Add the onions and cook over medium low heat, turning occasionally until brown and caramelized.  Remove from heat and set aside.

Whisk together the white wine, red wine vinegar and beef broth.

Heat remaining 1 tbsp. butter and 1 tbsp. olive oil in a grill pan.  Add the steak and cook 4 minutes per side over medium heat.  Check for doneness with a meat thermometer, the internal temperature should be 140º for medium.

Remove the steak to a serving dish and keep warm.  Transfer the cooked onions to the grill pan and deglaze with the wine/broth mixture.  Stir gently, until about half of the liquid has evaporated.

Top the steak with onions and drizzle with any remaining pan juices.

Notes

This simple recipe comes together with just a handful of ingredients, proof that gluten free does not have to be complicated.

Gluten Free Baked Penne

Today’s hearty baked pasta dish is pure comfort food!  A great choice for a potluck or casual family dinner, everyone will want to dig into this tasty casserole.  I use a combination of gruyere cheese, for its superb melting qualities and parmesan cheese in the topping for a crispy contrast.  I sneak a few healthy veggies into the mix for even more flavor and texture.  Who’s hungry?

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Ingredients:

  • 1/2 cup grated Gruyere cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/2 sweet onion, cut into large dice
  • 6 cremini mushrooms, sliced
  • 1/2 small zucchini 1/2″ dice
  • 2 garlic cloves, minced
  • olive oil
  • 8 oz. ground beef
  • 8 oz. ground veal
  • 3/4 tsp. Tuscan seasoning, divided
  • 2 tbsp. tomato paste
  • 2 cups tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 8 oz. gluten free penne
  • cooking spray
  • 1/3 cup gluten free seasoned breadcrumbs
  • Italian parsley for garnish

Preparation:

Grate the cheese and set aside.  Add olive oil to a large nonstick skillet over medium low heat.  Cook the onions until they are translucent, then add the mushrooms, zucchini and garlic.  Sprinkle with 1/2 tsp. Tuscan seasoning.  Remove from the pan and set aside to drain in a colander to remove excess liquid.

In the same pan, add more olive oil along with the ground beef and ground veal.  Season with 1/4 tsp. Tuscan seasoning.

Break up the meat with a spatula and stir until completely browned.  Clear a space in the center of the pan and add the tomato paste.

Let it toast for 1 minute then stir it into the browned meat.

Add the tomato sauce, sugar, oregano and basil.  Cover and bring to a low simmer for 10 minutes.

Heat water for the pasta and cook for 2 minutes less than package directions.  Stir the cooked and drained veggies into the meat sauce.

Drain the pasta and add to the pan with 1/2 cup gruyere cheese.  Toss to combine.

Mist a casserole dish with cooking spray and fill with the pasta and sauce mixture.  Drizzle the top with olive oil and top with 1/3 cup breadcrumbs and 1/3 cup parmesan cheese.

Cover with foil and bake for 15 minutes at 350º (it’s all cooked, we are just melting the cheese).  Use tongs to carefully remove the foil and broil for 2 minutes to crisp up the top.

Garnish with Italian parsley and bring to the table.  Serve with extra parmesan cheese and marinara sauce.

Notes ♪♫ Not all gluten free pastas are created equal.  I used Rummo pasta in this recipe.  One of my favorite brands, it holds up especially well in casseroles, where even after boiling and baking it maintains a great al dente consistency.

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