Stove Top Flank Steak with Mushrooms and Red Peppers

This is super quick and tender:

* 2lb flank steak
* 2 tbsp vegetable oil
* 1 Tbsp chicken Bouillon (because I don’t have a GF beef one readily available)
* 2 lg cloves of garlic, crushed
* 1 red pepper, sliced thinly
* 1 small onion, sliced thinly
* 1 can sliced mushrooms, drained
* 1/2 cup water
* Italiano Club House All-in-One Seasoning


  1. Heat oil in skillet over medium heat.
  2. Add beef. Season generously on both sides with Italiano. And cook until desired doneness
  3. Remove from skillet, and keep warm (wrap with tinfoil)
  4. Add bouillon and water to skillet, heat to simmer.
  5. Add vegetables and garlic, and simmer until done, approx 4 minutes.
  6. Place meat back in pan to heat, and serve.
About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.


  1. Sounds yummy!

    Check out my latest blog post for a great gluten book give away


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