Most people with food allergies shy away from recipes with the unwanted ingredient(s) listed. For example, if they are allergic to soy, they skip over recipes with soy in them, they don’t even look at them. As a chef who specializes in allergen conscious cuisine, I SEEK these recipes out! I love the challenge of a client wishing they could have a particular dish but giving me those puppy dog eyes because they can no longer eat it due to an allergy or dietary restriction. But they can! I put on my chef cape and swoop in to save the meal. Challenge accepted!!! Over the last 13 years, I have become the master at finding creative swaps for cleaning up any allergens or an unwanted ingredient in any recipe and have it still taste delicious. I like to say I “Sabine’s Cuisined” it!
The protein marinade below was based on an old family recipe for a flank steak marinade that I cleaned up. It imparts so much flavor, let it marinate overnight if you want.
- 1 TBS Honey
- 2 TBS white vinegar
- 1 1/2 tsp garlic powder
- 1/4 cup soy
- 3/4 cup salad oil (whatever that is!)
- 1-2 pound flank steak
“Sabine’s Cuisined” Allergen-Free, Health Conscience Version
- 2 TBS rice vinegar or white vinegar
- 2 2 tsp grated ginger (flavor enhancer)
- 2 2 -4 cloves garlic
- 2 ¼ cups garlic or regular coconut aminos (In place of soy. These are naturally sweet so can leave out the honey)
- 2 2 TBS olive oil (olive oil is a heathly choice and no need for 3/4 cup. Just a little will do ya! Sesame oil is a great option too but would use about 1/2 the amount since a little goes a long way)
- 2 1.5-2 lbs flank steak (any protein works with this. Pork tenderloin is pictured)
- Combine all ingredients in a gallon Ziploc bag and add steak or other protein.
- Marinate for at least 2 hours to overnight.
- Grill about 7-8 minutes on each side, internal temp 145F for med-rare.
- Let REST for 10-15 minutes before slicing. PLEASE LET THE MEAT REST!! It ensures maximum juiciness.
Now, since you can’t have a yummy protein without some amazing vegetables, I am including the 2nd recipe. This is one I created because I could never seem to impart enough flavor into my grilled veggies. These stole the show, hence their appearing front and center in my picture while the delicious pork endured portrait mode blurriness.
**The key is to pour the dressing on the veggies AFTER you pull them from the grill!** Total game changer!
Grilled Veggie Marinade
- 1 large lemon- zested and juiced
- ¼ cup olive oil
- 2 TBS balsamic
- 1/2 TBS grainy Dijon mustard (or regular)
- 1-2 garlic cloves minced
- ¼ cup fresh chopped herbs (parsley, chives, basil, rosemary- any combo)
- ½-1 tsp red pepper flakes (optional)
- Assorted vegetables- 2 zucchini, 1 onion, 1 bell pepper, 1 bunch asparagus, 1 summer squash
- Place ingredients in a jar and shake well.
- Slice vegetables and toss with olive oil, salt and pepper.
- Grill on high 3-4 min each side. Place in a large serving bowl. (Carry over cooking will soften them further.)
- Toss with dressing and add salt and pepper to taste. Cover with foil until ready to serve.
cleaneating, delicious, eatclean, food, foodie, healthfood, homemade