
Courtesy of Allergic Living and Chef Simon Clarke
Makes 6-8 servings
Ingredients:
- 1 large flank steak
- 1⁄4 cup lime juice
- Pinch salt
- Pinch pepper
- 1 large sweet onion, sliced
- 2 red peppers, seeded and cut into thin strips
- 2 cloves garlic, sliced
- 1 tsp. chili powder
- 2 Tbsp. olive oil
- 10 gluten-free tortillas
Directions:
- In a small bowl, combine lime juice, salt and pepper.
- Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
- Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
- In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
- Add chili powder and mix well. Keep warm.
- Slice the flank steak into thin strips, cover and set aside.
- Toast tortillas on the grill or warm through.
- Place enough steak and vegetables to fill the center of each toasted tortilla.
- Spoon on a generous dollop of guacamole (below) and fresh salsa (below), wrap and eat.
Guacamole Ingredients:
- 4 ripe avocados
- 1⁄2 cup fresh cilantro, chopped
- 1⁄4 cup white onion, minced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1⁄4 cup freshly squeezed lime juice
- 1 tsp. ground cumin
- Pinch salt
Directions:
- Peel and core avocados. Mash lightly in a medium bowl.
- Add remaining ingredients and mix well.
Fresh Tomato Super Salsa Ingredients:
- 3 cups ripe, diced tomatoes
- 1⁄2 cup red onion, diced
- 1 clove garlic, minced
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup lime juice, freshly squeezed
- 1 jalapeño, seeded and minced
- 1 Tbsp. olive oil
- Pinch salt
Directions:
- Combine all ingredients in a medium bowl.
- Allow to rest 30 minutes for flavors to combine.