Gluten free, FODMAP friendly
- 2 Tbsp sticky rice (“sweet rice”) flour
- 1 Tbsp millet flour
- 1 Tbsp teff flour (try sorghum flour as an alternative, but the results won’t be as brown)
- ¼ tsp salt
- A few grindings of pepper, to taste
- ½ pound cubed or well tenderized round steak (beef, bison, or game), cut into serving pieces
- Extra-virgin olive oil, to sauté
- Mix flours and seasonings in small bowl. Rub well onto both sides of meat.
- Let rest about ten minutes. Gluten-free flours take longer to absorb moisture, so the resting time helps the breading stick to the meat.
- Shake off the excess breading. Sauté the steaks briefly in extra-virgin olive oil over medium-high heat. Watch closely, and don’t let the meat overcook. You want it tender and juicy, with a crispy coating.
Cooking For One:
Since this makes extra servings, prepare some extra veggies too and save half of everything for tomorrow’s lunch. The coating doesn’t stay crispy, but it’s still delicious. Top leftover steak with Safe BBQ Sauce to make it something new.
Serve with cooked carrots, or oven-roasted potatoes or yam fries, and a green vegetable.