Easy Gluten Free Steak Taco/Quesadilla Recipe

Описание: Tonight we made a gluten free taco–quesadilla–fajita hybrid. This video may look like pure chaos, but honestly… that’s just what it’s like cooking with Seif. He somehow turns the chaos into the best gluten free dishes every single time.

If you enjoy this style of video, make sure to join us for our new little Friday-night series.

🥩 INGREDIENTS:

For the Steak + Marinade

400–500g beef skirt or steak strips

2- 4 tbsp olive oil

1 tsp onion powder

1 tsp garlic powder (or 1 black garlic if you’re brave)

½ tsp paprika

Salt & pepper to taste


For the Sauce:

Large handful fresh coriander

1–2 tbsp Greek yoghurt or sour cream (optional if you prefer a creamier texture)

1 tbsp olive oil

1 clove garlic

Juice of ½ lime

Pinch of salt

Optional: jalapeño or chilli for heat


For the Pepper Mix:

1–2 peppers, sliced

1 tbsp oil

Salt & pepper


For the Salad:

1-2 tomatoes, diced

½ red or white onion, diced


To Assemble:

Gluten free wraps (we used the gluten free Old El Paso)


METHOD:

Marinate the Steak-

1. Mix olive oil, onion powder, garlic/black garlic, paprika, salt and pepper in a bowl.

2. Add the steak strips and coat well.

3. Let sit for at least 20 minutes while you prep everything else.

Make the Sauce-

1. Add coriander, yoghurt/sour cream, olive oil, garlic, lime juice and salt to a blender.

2. Blend until smooth.

3. Taste and adjust if needed (we didn’t… as you’ll see).

Prep the Veg-

Dice the onion and tomato for the salad.

Slice the peppers.

Cook the Steak-

1. Heat a pan on high heat until it’s very hot (Seif insists).

2. Sear the steak strips in batches so they stay juicy and slightly pink inside.

3. Remove and set aside.

Cook the Peppers-

In the same pan, throw in the peppers and let them soak up all the steak juices.

Assemble-

1. Place a gluten free wrap into a hot pan and toast it until lightly golden on both sides.

2. With the wrap still in the pan, add your layers: peppers → steak → tomato/onion salad.

3. Fold the wrap over the fillings like a quesadilla.

4. Cook on each side until perfectly charred (charred, not burnt!) and the outside is crisp.

Serve-

Eat immediately while crispy.
Served alongside the sauce.
Repeat until you run out of ingredients.
Preferably eat them again the next day, and the next day, and the next .....

#celiac #coeliac #food #cooking #glutenfree #dinner