A gluten-free, deeply indulgent Sunday lunch
Cristian Broglia's new book The Gluten-Free Cookbook has the lowdown on this delicious steak with chimichurri sauce
Cristian Broglia is (please excuse the dreadful pun) a cereal killer. The Italian chef, educator and author has gone out of his way to avoid recipes that require gluten-rich cereal crops, such as wheat. And in the pages of The Gluten-Free Cookbook, there aren’t any dishes that even seek to emulate conventional breads or pastas.
Instead, as Broglia explains in his introduction, “I was eager to take on the challenge of finding suitable naturally gluten-free recipes because I am intrigued by world flavors and new ingredients.”
You see, not every food culture relies on glutenous carbohydrates; in places where rice, potatoes or maize predominate, there are plenty of interesting, ‘naturally’ gluten free recipes to choose from.
Cristian Broglia. courtesy Dalcò Edizioni S.r.l.
Broglia’s new book is filled with a wide range of worldly dishes, from Korean seafood stews to Brazilian crispy tapioca and guava bars. There are plenty of selections that suit the thrifty among us, or those counting the calories. However, there are also plenty of simple and indulgent dishes, such as this Argentinian steak with chimichurri.
“One of the most beloved Argentinian condiments, chimichurri sauce has been adopted worldwide,” writes Broglia. “Here we offer it in its traditional companionship with beef steak, but it is also great with chicken or turkey, and even shrimp and vegetables. Some versions use fresh red chilies to add nice deep-red flecks to the sauce, though dried chilies will provide more heat.”
For the sauce you’ll need two tablespoons of fresh parsley leaves; two teaspoons of dried oregano; two cloves garlic, peeled; two shallots, peeled and diced; a tablespoon of minced fresh chili pepper; four tablespoons of extra-virgin olive oil; five tablespoons of red wine vinegar; and the juice of one lemon.
In a food processor, combine the parsley, oregano, garlic, and shallots and pulse to just combine. Add the chili, oil, vinegar, and lemon juice and process to a smooth sauce.
Now, for the steaks. This recipe is for four people, so the chef recommends four beef strip/Porterhouse (sirloin) steaks, each weighing about 5 oz/150 g. Rub the meat with a little sauce and place on the hot pan for 3 minutes each side for rare (or more according to taste). Then Plate the steaks and drizzle the sauce over them.
The Gluten-Free Cookbook
For a more detailed version of this recipe, and many other inspirational gluten free dishes too, order a copy of The Gluten-Free Cookbook here.