Tag: celiac recipes

Gluten Free Cannelloni with Béchamel

Did you ever spend the better part of a day working on a recipe, and think you may never make it again?  Because it’s too much work?  That’s how I was feeling as I worked on this dish – until I took that first bite.  Oh, my goodness, this was absolutely divine!

Cannelloni con Besciamella – Cannelloni with Béchamel is a labor-intensive dish that is well worth the time and effort, it is swoon worthy!  Recipes like this one are a wonderful way to pass a Sunday afternoon.  For those who can’t spend all that time, I have broken down the recipe into four steps, some of which can be made ahead.  So, whether you go for the entire recipe or spread it over 2 days, I’ve got you covered.  Also, see notes at the end for shortcuts!

8 Servings

This post contains affiliate links.

The pasta dough was made with Better Batter Original Blend, and I used my KitchenAid pasta roller attachment to roll out the sheets of fresh pasta.

Shop Better Batter and use my code MGFC30 at checkout to receive 30% off any non-sale item! 

 

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –  –

THE STEPS

1. the Marinara        2. the Filling        3. the Pasta        4. the Béchamel

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –  –

Step 1 – Make the marinara sauce (can be made ahead)

Heat the olive oil in a medium saucepan.  Add the onion and garlic and cook 2 minutes on low heat.  Add the tomato paste in the center of the pan.  Let it toast for a minute then stir it all together.

Add the tomatoes, seasoning, sugar and red pepper flakes.

Cover and simmer on low for 2 hours, stirring occasionally.  I like to use a simmer mat, so the bottom doesn’t burn.  Toward the end of cooking, use a stick blender to process into a sauce.

Step 2 – Make the filling (can be made ahead)

  • 1 tbsp. olive oil
  • 1/2 lb. ground pork
  • 1/2 sweet onion, divided use
  • 1/3 cup white wine
  • 1 small carrot
  • 1 small celery stalk
  • salt, to taste
  • 2 tsp. tomato paste
  • 1 cup chicken stock
  • 1/3 cup beef stock
  • 1 tsp. arrowroot flour
  • 1 cup baby spinach, chopped
  • 2/3 cup grated parmesan
  • 1 tsp. fresh grated orange zest

Cut half of the sweet onion into small dice (about 1/3 cup).  Add the olive oil to a stainless-steel skillet on medium low heat.  Cook the diced onion and ground pork, breaking up the meat with a spatula.

Add the wine and continue cooking slowly, stirring frequently until most of the liquid evaporates.

Mince the carrot, celery and remaining onion in an electric chopper.

Add the minced veggies to the pork and stir well.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute before stirring it into the pork and veggies.

Add the broth with salt to taste.

Sprinkle the arrowroot evenly over the mixture and stir it in.  Simmer on low until the filling has thickened.  Stir in the baby spinach.  The filling should be moist, but not watery.

Transfer to a bowl and stir in the orange zest and parmesan.  Set it aside while you make the pasta and béchamel.

Step 3 – Make the pasta

Combine 140 g. flour and salt.  In the bowl of a stand mixer, whisk the eggs and olive oil together.  Add the flour mixture and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, adding more flour as needed, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.

For this recipe, setting 3 on a KitchenAid pasta roller attachment is the perfect thickness.  Repeat with each section and lay the sheets on floured parchment or wax paper.

Cut each section into 5-6″ pieces.

Step 4 – Make the Béchamel

  • 1-1/2 tbsp. butter
  • 1-1/2 tbsp. arrowroot flour
  • 1/4 cup heavy cream or half and half
  • 1/2 cup 2% milk
  • 1/4 cup stock (chicken, beef or vegetable)
  • salt and pepper to taste

Melt the butter in a small nonstick saucepan.  Whisk in the arrowroot flour and cook 2-3 minutes over low heat, whisking constantly.

Drizzle in the milk, cream and broth and whisk continuously until thickened.  Season with salt and pepper.  Keep warm.

Assemble!

Finally!  The hard work is done, and it’s time to assemble.  Preheat the oven to 400º.

Coat a casserole dish with cooking spray.  Ladle enough marinara to cover the bottom of the pan, and top with a few ladles of Béchamel.

Spoon the filling evenly onto each section of pasta.

Roll each section into a cylinder and arrange the bundles in a single layer, seam side down in the casserole dish.

Spread the remaining sauce over the cannelloni, then top with more Béchamel.  Be sure that all of the pasta is generously covered with the sauce, including the edges.  Sprinkle the top with grated parmesan cheese and cover the dish with foil.

Bake for 15 minutes, then carefully remove the foil and bake for another 15 minutes.

As the pasta bakes it will absorb liquid and thicken the sauce.  The filling is delicious and moist.  Garnish with fresh basil and dig in!

Notes:

♪ I won’t tell if you use a gluten free jar sauce (wink!).

♫ Use a wine that you can/would drink.  Do NOT use cooking wine!

♪♫ Don’t skip the fresh orange zest.  It adds a subtle burst of amazing flavor to the finished dish!

♫♫ Homemade pasta is fabulous, but if you’re not up to the task, try to find fresh gluten free lasagna sheets such as Taste Republic.  You will need about 8 lasagna sheets for this recipe.  Lay them out on floured parchment and cut each sheet in half.  I do not recommend using dry pasta in this recipe, as it needs to be cooked in advance in order to roll properly and will not absorb enough liquid, resulting in a soggy finished dish.

Print This Post Print This Post

Sausage Stuffed Turkey Rolls

Italian sausage, crumbled with celery and panko, all rolled up in thin sliced turkey cutlets.  This was one of my favorite meals of late.  A bit reminiscent of Thanksgiving dinner, minus the 20 side dishes but still nice enough to serve to guests!

For this recipe, you only need a handful of ingredients, and buying thin sliced turkey cutlets makes the prep easy.  I like the 4-pack from Shady Brook Farms, available at local grocers like Stop & Shop, and Perdue also has a similar product available at Walmart.

This post contains affiliate links.

Ingredients

  • 1 lb. thin sliced turkey breast cutlets (4 cutlets)
  • 6 oz. Italian Sausage (2 links)
  • 1 small celery stalk, minced
  • 1/4 cup gluten free panko breadcrumbs
  • 1 tbsp. olive oil
  • salt and pepper, to taste

Preparation:

Heat olive in a stainless-steel skillet and begin cooking the sausage and celery, breaking up the meat with a spatula.

Brown the meat (it does not have to be cooked through), then transfer to an electric chopper and pulse a few times to further break down the meat into small crumbles.

Return to the skillet to finish cooking.  Stir in the panko breadcrumbs and set aside to cool.

Lay the turkey cutlets on a baking sheet or flat work surface.

Spread the sausage mixture over the turkey cutlets and roll them up, securing with toothpicks.  Wipe the skillet clean.  Add a little more olive oil and begin browning the cutlets starting with the seam side down.

Continue turning to quickly brown on all sides.  Do not cook through, they will finish in the oven.

Mist a baking dish with cooking spray and preheat the oven to 375º.  If you had any extra sausage stuffing, spread it in the bottom of the dish.  Add the turkey rolls.

Cover with foil and bake 25 minutes or until the internal temperature reaches 160º (check with a thermometer).

Serve with a side of wild rice and Mushroom Sauce or Turkey Gravy.

Notes ♪♫ The mushroom sauce that I spooned over the turkey rolls came out so good that I thought it deserved its own post.  Who knew?  Get the recipe here!

Print This Post Print This Post

Gluten Free Mushroom Sauce

This sauce was something I threw together to accompany a weeknight meal, almost an afterthought.  I am usually not one for sauces and gravies, but everyone loved this Mushroom Sauce so much, that I thought it deserved a post of its own.

The first time I made it to go with pork chops.  Since then, it has proven to be wonderful ladled over poultry, steaks and meatloaf as well.

Using Greek yogurt instead of heavy cream was unexpectedly good.  At first, you really taste the yogurt tang, but as the sauce rests it becomes less pronounced.  It gives the sauce a smooth, velvety texture.

This post contains affiliate links.

Ingredients:

  • 4 oz. button mushrooms, sliced thin
  • 4 oz. sweet onion, small dice
  • 1 tbsp. olive oil
  • 1 tsp. butter
  • 1/4 cup white wine
  • 3/4 cup chicken broth
  • 1 tbsp. arrowroot starch/flour
  • 1 tbsp. butter
  • 3 oz. plain Greek yogurt
  • salt and pepper to taste

Preparation:

Add 1 tbsp. olive oil and 1 tsp. butter to a small skillet.  Add the onion and cook until translucent.

Add the mushrooms and stir, cooking several minutes longer or until they release their liquid.  Set aside to cool.

In a separate saucepan, melt 1 tbsp. butter.  Add the arrowroot flour and whisk, whisk, whisk!

Lower heat and continue cooking (don’t stop whisking!) until the roux has some color, like this.

Stream in the wine and broth, whisking constantly to keep lumps from forming.  There’s our sauce taking shape!

Next stir in the mushrooms and onions.

Remove from the heat and whisk in the yogurt.

This sauce goes well with so many things.  Beef, poultry, pork…  I am especially proud of this next recipe for Sausage Stuffed Turkey Rolls.  Paired with the Mushroom Sauce and a side of wild rice, this was a great meal.  Check it out here!

Notes ♪♫ Don’t shy away from making a roux!  I used to be so intimidated about doing this, but it’s easy when you use arrowroot.  A beautiful, smooth roux every time!

Print This Post Print This Post

Gluten Free Gnocchi with Sausage

Homemade Gnocchi are my favorite pasta to prepare on a Sunday afternoon.  There is something soothing about rolling these dumplings one by one.  The joy only continues when it is time to eat!

This post contains affiliate links.

My long-time readers know that I am a huge fan of Better Batter.  You have all heard me sing the praises of their Artisan Flour Blend, for making yeasted bread and pizza.  But did you know, it also makes the most wonderful pasta?  Yes, this beautiful tray of gnocchi was made with the flour that I call my little miracle in a bag!

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item!

Paired with a simple sauce we had a wonderful Sunday dinner for two.

Ingredients:

  • 120g. Better Batter Artisan Flour Blend
  • 1/2 tsp. salt
  • 1 large egg
  • 2 tbsp. egg whites
  • 1-1/2 tsp. olive oil
  • 2 tbsp. water
  • ——————————-
  • 2 Italian sausage links, sliced into coins
  • 1/2 cup sweet onion, diced
  • 2 garlic cloves, minced
  • 1 can (14.5 oz.) tomato sauce
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 tbsp. olive oil

Preparation:

  1. Combine the first 6 ingredients in the bowl of a stand mixer (flour through water).  Beat with the paddle attachment to form a soft dough.
  2. Bring the dough into a ball, and cover with plastic wrap.  Rest at room temperature 20 minutes.
  3. Line a baking sheet with wax paper and dust with gluten free flour.  Place the dough ball on a floured cutting board and divide into 4 pieces.
  4. Working with 1 section at a time, roll the dough into a long rope, 1/2″ thick.  Cut the rope into 3/4″ pieces and roll each piece over a floured gnocchi board or fork.
  5. Place the formed gnocchi on the baking sheet and refrigerate until ready to cook.

For the sauce, add olive oil to a stock pot or deep skillet and begin cooking the onions, until translucent.  Add the sausage coins and brown on both sides.  Next add the garlic and stir for 30 seconds.  Add the tomato sauce, basil and oregano.  Simmer 30 minutes.

Bring a pot of salted water to a rolling boil.  Add the gnocchi and cook for 3 minutes.  Fresh pasta cooks quickly, don’t overcook!

Drain the pasta and add to the sauce, tossing well to incorporate.

Serve with grated cheese.

Notes ♪♫ Love gnocchi?  There are so many ways to make it!  Check out this Gluten Free Gnocchi with Chicken and Roasted Cauliflower.  Or how about Potato Gnocchi with Cassava Flour?  Or, if you love sweet potato, check out this Sweet Potato Gnocchi made with white and sweet potato!

Print This Post Print This Post

 

Gluten Free Cinnamon Swirl Bread

Today I made a gluten free version of another old favorite.  This yeasted sweet bread with swirls of brown sugar and cinnamon was adapted from a recipe originally appearing in Better Homes and Gardens.  Before my Celiac diagnosis I used to make it all the time.

Both adults and kids loved it, even the picky eaters!  I can’t tell you how pleased I was to be making this bread again, it turned out great!

This post contains affiliate links.

When you work with the right gluten free flour, this Cinnamon Swirl Bread is so easy to make!  If you are a fan of Better Batter like me, you probably have all of the ingredients in your pantry!

If you haven’t tried Better Batter yet, I cannot recommend their flour blends enough.  Use my Promo Code MGFC30 for 30% off!  You will not be disappointed!

(When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)

Ingredients:

  • Dough:
  • 405g. Better Batter Artisan Blend flour *see notes
  • 1-1/4 tsp. instant yeast
  • 3/4 tsp. salt
  • 3 tbsp. unsalted butter, softened
  • 1-1/2 cups warm milk (I used 2%)
  • 1 egg room temperature
  • 3 tbsp. granulated sugar
  • Filling:
  • 1/3 cup packed brown sugar
  • 1-1/2 tsp. cinnamon
  • 1 tbsp. melted butter
  • Egg Wash:
  • 2 tbsp. egg whites
  • 1 tbsp. water
  • Finishing:
  • 1 tbsp. melted butter, for brushing

Preparation:

I used a 13 x 4″ pullman loaf pan for a long skinny loaf with smaller, diet friendly slices.  You can get the pan here.

Whisk together the flour and salt.  Combine the warmed milk, sugar and yeast in a separate bowl or measuring cup and let it stand 15 minutes.

Add the egg and softened butter to the bowl of a stand mixer and whisk to combine.  Add the milk mixture and whisk until well blended.

Switch to the paddle attachment and add the flour and salt to the bowl, mixing on low to combine.  Increase speed and beat for 5 minutes to form a dough, occasionally scraping down the sides with a spatula.  Dough will be sticky at this point.

Bring the dough together, cover with plastic wrap and let it rest for 20 minutes.

Cut a sheet of parchment to fit the length of the loaf pan (this will help with rolling and transferring the dough).  Mist the parchment lightly with cooking spray and transfer the dough.  Roll and pat the dough into a rectangle, about 14 x 10” and 1/2″ thick.  (Note- after a 20-minute rest, this dough rolls like a dream, but if you have any sticking just mist your rolling pin with cooking spray.)

Brush the dough with 1 tbsp. melted butter.

Spread the brown sugar and cinnamon mixture evenly over the dough, leaving a 1″ border all around.

Starting with the long side, use the parchment to lift the dough and begin rolling it up.

Continue rolling and pinch the seam to seal.

Tuck in the ends like this and turn the dough seam side down.

Lift the dough (with parchment) into the pan, cover with plastic wrap and let it rise in a warm place for 30 minutes.  Dough will be puffy but not doubled in size.

Preheat the oven to 350º and whisk together the egg whites and water.  Brush the loaf well with the egg wash.  Pierce the top of the loaf with a fork or docking tool to allow steam to escape.

Bake for 40 minutes or until the internal temperature reaches 200º.  Remove from the oven and brush the top with 1 tbsp. melted butter.

Grasp both sides of the parchment to lift the loaf out of the pan to a cooling rack.

Slide the parchment out and let the loaf cool completely before slicing.

If you like, you can drizzle the top with icing made of 3 tbsp. powdered sugar and 1 tbsp. milk.  I made this loaf for company, and we served it with coffee, just like this.  It was a hit!

Slice and toast, or just add to your breadbasket!  It freezes beautifully, so you can wrap up the extra slices in plastic wrap, store in a freezer safe bag and it will be good for several months.

Notes ♪♫ I used and recommend Better Batter Artisan Flour Blend for this recipe.  This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio.  Start with half the milk (3/4 cup) and only add more if needed, 1 tbsp. at a time.

Print This Post Print This Post

 

Gluten Free Baked Stuffed Shrimp

This 5-star entrée has all the makings of a romantic dinner for two.  Dine like a king and queen with this old restaurant favorite made right in your own kitchen, minus the gluten!  The addition of crab meat to the butter and cracker crumb stuffing makes it really special!

This post contains affiliate links.

Dinner for two

Ingredients:

Preparation:

Preheat the oven to 400º.  Mist a baking dish with cooking spray.  Melt butter in a small saucepan and set aside.

Combine the crab meat, garlic granules, Old Bay, and cracker crumbs with 2 tbsp. of butter in a small bowl.

Rinse the shrimp under cold water and remove the shells.  Drain and pat dry.

Lay each shrimp on its side, and run a paring knife along the backside, be careful not to cut all the way through.  Open the shrimp and lay on a clean plate or cutting board.

Remove the dark vein running down the center of the shrimp.

Mound the crab stuffing onto each shrimp.

Arrange the shrimp in the baking dish and drizzle the remaining 2 tbsp. butter over the top.  Sprinkle with more Old Bay seasoning, bake for 15 minutes and serve.

This is a filling entrée!  Three shrimp each with a side salad and rice would make a wonderful meal.  Make it tonight for your special someone!

Notes ♪♫ For a hearty dinner size portion, choose colossal shrimp (8-12 count).  I always look for sales in the frozen section and stock up when I can.  Thaw in the refrigerator and rinse under cold water to remove the shells.

Print This Post Print This Post

Gluten Free Zucchini and Prosciutto Quiche

Making a gluten free quiche has been on my recipe bucket list for a long time.  This week I finally did it!  The filling is a savory blend of zucchini, prosciutto, mushrooms and Gruyere cheese.  I still can’t believe how tasty it was.

Of course, the foundation of a good quiche is the pie crust.  If you missed my earlier post on how to make an easy, gluten free pie crust you can check it out here.

This post contains affiliate links.

Ingredients:

Preparation:

Preheat the oven to 350º.

Roll your pie dough into a circle, using your pie dish as a guide.  You want the dough to fit into the pie dish with a little extra to fold under and crimp.

Carefully lift the dough and place in your pie dish.

Trim the excess (can be used to patch any cracks or holes), fold the edges under and crimp.

Because the filling is made with heavy, wet ingredients, you will need to blind bake (pre-bake) the crust for 10 minutes to keep it from getting soggy.  Be sure to weigh down the crust down to keep the bottom from puffing up.  You can cover the crust with parchment and use beans or pie weights.  Or you can try this gadget, it works like a charm and it’s so easy to remove and clean!

While the crust is baking prepare the filling.  Cut the zucchini and mushrooms into thin slices and chop the whites of the scallions into 1/4″ pieces.  Grate the cheese and tear the prosciutto into small pieces.

Heat 1 tbsp. olive oil in a nonstick skillet, add all of the veggies and sprinkle with seasoning.

Cook the veggies until they have released their liquid and reduced to about 1 cup.  Transfer to a colander to cool and drain.

Take the partially cooked pie crust out of the oven after 10 minutes and remove the pie weight.

To finish the filling, beat the eggs and milk.  Stir in the drained veggies, 3/4 cup of cheese and the prosciutto.  Add about 8 grinds of fresh ground pepper.

Pour the filling into the prepared crust and top with the remaining 1/4 cup of cheese.

Place the quiche on the center rack of your oven.  I put a cookie sheet underneath, to keep the bottom from getting over cooked.  Bake for 45-50 minutes, until the top is set, and edges of the crust are well browned.

Let it rest for 15 minutes before slicing.

Notes ♪♫ We had this quiche for dinner, and reheated leftovers for lunch the next day.  Like any pie, the number of servings will depend on your appetite, somewhere between 4-8 wedges.  It was delicious and would be an amazing addition to your brunch menu!

Print This Post Print This Post 

 

 

Lamb Chops

Isn’t it funny how food can bring back a memory?  I hadn’t had lamb chops since I was a little girl, 60+ years ago!  At a very young age though, I remember my grandmother would often make me a single lamb chop for lunch.  It was the perfect size for a picky kid’s appetite!

Today, lamb can be a bit of a splurge, but I will usually buy it when there’s a sale.

When my herb garden is in season, I use just a bit of fresh herbs and seasonings to bring out the natural flavor of these lamb chops.  You can use dried herbs during the winter months.

This post contains affiliate links.

Ingredients:

  • 6 Lamb Chops
  • 2 tbsp. olive oil
  • 1 garlic clove, crushed
  • fresh rosemary
  • fresh thyme
  • salt and pepper
  • 1/4 cup white wine
  • 1 tbsp. butter
  • fresh parsley, for garnish

Preparation:

Pat the pork chops dry and season with salt and pepper.

Heat olive oil in a large nonstick skillet with the fresh thyme and rosemary.

The chops will have fat on one side.  Stand the lamb chops on their side in the pan, with the fat side down and cook 5 minutes to render the fat.

Then lay the chops down, cover and cook 7 minutes on one side.

Turn the chops, cover and cook for 7 minutes longer.  During the last 2 minutes of cooking, uncover and add the wine and butter.

Check with a thermometer that the internal temperature reaches 145º for medium.

Place the chops on a serving dish and drizzle with pan juices.  Finish with fresh parsley.

Notes ♪♫ If you love lamb, check out my Braised Lamb Shanks.  A different cut that lends itself to a slow cooked dinner.

Print This Post Print This Post

Gluten Free Sausage Cheese Ball Appetizers

These little one bite appetizers are the bomb!  Proof that gluten free does not have to be complicated, this easy recipe is perfect for all your party and game day get togethers.  You may want to make a double batch, they’re that good!

This post contains affiliate links.

I used Premio Mild Italian Sausage in this recipe, but you can change it up and use a sweet or hot sausage, just check ingredients for gluten.

For the pancake/biscuit mix I used and recommend Better Batter.  It works well in this recipe, and no one will know it’s gluten free!  Plus, this mix has so many other uses, you know the extra won’t go to waste.

Ingredients:

  • 2 tbsp. onion, small dice
  • 2 tbsp. celery, small dice
  • 1 tsp. olive oil
  • 1/2 cup mild cheddar cheese
  • 3 tbsp. gluten free pancake/biscuit mix
  • 1/4 tsp. garlic powder
  • 1/8 tsp. crushed red pepper
  • 6 oz. mild Italian sausage (about 2 links), casing removed
  • 1/4 cup egg whites
  • cooking spray
  • 1/2 cup gluten free BBQ sauce, for serving

Preparation:

Chop the onion and celery into 1/4″ pcs.  Add to a small nonstick skillet with 1 tsp. olive oil and cook over medium heat until translucent.  Set aside to cool.

In the same skillet, partially cook the sausage.

Transfer the sausage, onion and celery to an electric chopper and pulse a few times to break it up.

Mix the cheese, pancake/biscuit mix, garlic powder and crushed red pepper together in a small bowl.

Add the sausage, onion and celery mixture with 1/4 cup egg whites.

Using your hands, gently toss and mix everything together without squeezing.

Preheat the oven to 375º.  Line a sheet pan with foil and mist with cooking spray.  Form 1-inch meatballs and arrange them on the sheet pan with space in between.

Bake for 15 minutes, turning once.

Drain on paper towels.

Transfer to a serving tray with your favorite gluten free BBQ sauce for dipping.  You can prepare ahead and reheat in the microwave before serving.

Notes ♪♫ This post was inspired by a recipe on Taste of Home.  That’s right, you don’t always need a gluten free recipe or special cookbook.  In fact, only one ingredient substitute was needed to make this recipe gluten free, and you can whip up a batch in under an hour!

Print This Post Print This Post

 

 

Skirt Steak with Caramelized Onions

Are you a steak lover?  Boy, do I love a good steak dinner, and I’ll never say no to a Ribeye or New York Strip.  But have you seen the price of beef lately?

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

This time though, my inspiration came from the caramelized onions that I used to top my Gluten Free Focaccia Bread and decided to pair them with the steak.  The beef and onion flavors are amazing together, and it couldn’t have been easier to make.  The trick to tender skirt steak is not to overcook it.  Just a quick sear in a hot grill pan is all it needs!

4 Servings

This post contains affiliate links.

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!

Print This Post Print This Post