With a sharp knife, cut a criss-cross pattern on both sides of the steak. Set aside.
In a large resealable plastic bag, combine the garlic, lime juice and zest, olive oil, chili powder, oregano, cumin and pepper. Mix well and add the steak. Seal the bag carefully and massage the marinade into the meat. Refrigerate 2 hours.
Cut the cheese into cubes and toss with the chili powder and cumin to coat. Thread onto small skewers with the zucchini slices and grape tomatoes.
Preheat the broiler or barbecue.
Remove the steak from the bag and discard the marinade. Grill the steak for 5 minutes on each side. Remove from heat and let rest for 10 minutes, lightly tented with foil.
While the meat is resting, grill or broil the cheese brochettes on each side, watching carefully. As soon as grill marks appear, the cheese is done.
Slice the steak thinly on the diagonal and serve with the brochettes on heated plates.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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