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Allergy Safe Recipes

Grilled Rib-eye with Zucchini Fritters and Vine Tomatoes

Grilled Ribeye Zucchini Fritters-Vine Tomatoes cropServes 4
Free of: Gluten and all top allergens.


  • 4 rib-eye steaks
  • 1 tbsp olive oil
  • 1 lb zucchini
  • 1/4 cup (60 mL) gluten-free, all purpose flour
  • 1 tsp gluten-free baking powder
  • 1/4 cup (60 mL) gluten-free beer (or sparkling water)
  • 1/3 cup (80 mL) grapeseed oil
  • 1 bunch cherry tomatoes on the vine
  • Salt and pepper


  1. Heat barbecue or grill to high. Preheat oven to 350ºF.
  2. Brush steaks with olive oil, and season with salt and pepper. Reduce barbecue heat to medium high and grill steaks 4-6 minutes per side. Set aside
  3. Brush tomatoes with olive oil, place on cookie sheet and bake in oven for 4-6 minutes. Set aside.
  4. To make the fritters, grate zucchini into a bowl and toss with 1 tablespoon salt. Put aside
  5. In a large bowl, combine flour, baking powder, 1/2 teaspoon each of salt and pepper. Stir in beer or sparkling water.
  6. Squeeze liquid out of grated zucchini and add to flour mixture, combining thoroughly.
  7. In a large sauté pan heat grapeseed oil over medium-high heat. Add fritter mixture, 1 heaping tablespoon at a time, and flatten with the back of a spoon. Cook 2-4 minutes each side.
  8. Thinly slice steak and serve with fritters and tomatoes.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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