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Seattle Teriyaki Beefsteak Salad

You can tweak this scrumptious gluten-free beef recipes with roasted red pepper. This salad has something for everyone, and is a good source of iron, potassium, zinc, niacin and vitamin A.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

  • 14 ounces (400g) rump steak (1 inch thick) cut into 4 equal portions
  • 14 ounces (400g) cooked vermicelli or spaghettini
  • 14 ounces (400g) mixed lettuce or baby spinach leaves
  • ¼ cup dry red wine
  • ¼ cup teriyaki sauce
  • 1 tablespoon fresh chopped basil leaves
  • 2 teaspoons fresh chopped oregano
  • Freshly ground black pepper (to taste)
  • 1 ounce (28g) roasted pine nuts

Directions

  1. For your marinade: Combine your red wine, teriyaki sauce, basil, oregano and black pepper in a bowl. Add your beef and marinate it for a minimum of 10 minutes (optionally up to half an hour). Keep the extra marinade and put it aside.
  2. Cook your meat under a hot grill (or on a char-grill) on high heat for 4 minutes each side, until tender.
  3. For your vermicelli: Meanwhile boil some water in a saucepan and place your vermicelli in for 10 minutes. Drain, cover and put it aside.
  4. For an easy sauce, mix your leftover marinade with 1-2 tablespoons of cornflour in a saucepan and bring to the boil for 1 minute. Take it off the heat and put it aside to thicken.
  5. Slice your cooked meat into ½ inch-wide strips. Serve it on top of a bed of vermicelli and mixed lettuce, and garnish with toasted pine nuts
  6. Dress with your sauce and serve. Magnifique!
  7. (Optional) Roasted Red Pepper
  8. Preheat your oven to 400°F (fan-forced). Take two red peppers, cut them in half, and also remove their core and seeds.
  9. Place the vegetables on a lightly-oiled oven tray in a single layer, skin-side up.
  10. Brush lightly with oil, and bake for 25-30 minutes until the skin is blackened and the flesh soft.
  11. Allow your red peppers to cool, (if you want, you can remove the skin), then slice them up.

Energy: 285 cal (1200 Kj) | Fat: 6g | Carbohydrate: 35g | Fiber: 4g

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-Free… in 30 Minutes!, which is available below!

Make Me Gluten-Free… in 30 Minutes!

Make Me Gluten-Free… in 30 Minutes!

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