Gluten Free Mexican Dinner Party Menu Part 2 – Mexico City Broil Recipe

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by Carol Kicinski on September 21, 2008

This is part two of our great gluten-free Mexican Dinner Party for 6.

One of the things I have learned from years of entertaining and from being an event planner is that you should always have some sort of a theme for every party, event or even dinner. I’m not talking hit you over the head, in your face, super obvious Disney World type theme but a through line. Something that brings all the elements together.

When cooking dinner, whether it is for a dinner party, the family or just my self I apply the same principle. I spend a couple minutes thinking out what the overall theme is going to be – it could be food from a certain country or region, a celebration of the season, focus on a certain color – what ever – and after that the rest just starts to fall in place.

As a reminder, here is our full menu:

Mexican Pumpkin Soup
Mexico City Broil
Grilled Chili Relleno
Easy Mexican Rice
Kahlua and Cream Flan

This recipe is not authentically Mexican. It is basically a marinated London Broil with a tomato avocado pico de gallo (fresh salsa) garnish. The seasonings in the marinade and the pico de gallo are genuine but the overall dish is more like a nod to Mexico than a drive down there.

Thus I call it “Mexico City Broil”. I know. It’s a little silly but it goes with my through line or theme so hopefully you will forgive me my folly. After tasting this dish, you certainly will.

Marinating the meat makes all the difference. Even if you only have a few minutes, marinate it! This is one of my cardinal rules of cooking!

When I make the marinade I throw all the ingredients into my little processor and whirl it for a few seconds and it’s done. If you don’t have a mini food processor just mince the garlic and jalapeno well, toss all the marinade ingredients into a large plastic food storage bag or a glass lasagna dish and you are good to go.

Gluten-free Mexico City Broil Recipe

Ingredients

1 (1 ½ – 2 pound) London Broil
1 jalapeno pepper – seeds and veins removed, finely minced (use divided)
2 cloves garlic, finely minced
1 teaspoon ground cumin
Juice of 2 limes (use divided)
½ cup Olive Oil
2 large tomatoes (I used one yellow and one red), seeded and chopped
½ small onion, finely chopped
1 avocado, chopped
1 small handful fresh cilantro, chopped
Course Salt
Freshly Ground Pepper

Directions

Mix together ½ the minced jalapeno pepper, garlic, cumin, juice of 1 lime, olive oil and a large pinch of salt and pepper. Pour over the London Broil in a glass lasagna dish or into a large plastic food storage bag. Let marinate anywhere from a few minutes up to 12 hours. Turn meat over a couple of times. If marinating for more than 30 minutes put it in the fridge and let the chill come off for about 10 minutes before cooking.

Preheat a grill, grill pan or broiler. Grill the meat, turning once for 8 – 9 minutes per side or until an instant read thermometer reaches 125 – 130 degrees. Let meat set for 10 minutes before cutting across the grain into thin slices.

While meat is resting prepare the pico de gallo.

Mix the other ½ jalapeno, tomatoes, onion, avocado, cilantro and juice of 1 lime together. Season with salt and pepper. Serve as a garnish for the meat.

Servings

Serves 6 gluten free people.

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Categories:    Main Dishes

{ 10 comments… read them below or add one }

Peter M September 21, 2008 at 6:20 am

The broil looks awesome and it’s perfectly pink!

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Helene September 21, 2008 at 9:30 am

As my brother-in-law is eating gluten free, I have come back for inspiration. I think he would like this tomato avocado pico de gallo.

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Nick September 21, 2008 at 2:17 pm

Looks outstanding, I love London Broil and Mexican style you say? That only makes it better.

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the southern hostess September 22, 2008 at 8:06 pm

This looks delicious! Thanks for stopping by my blog. Yours is fabulous! What great recipes!

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Katie September 22, 2008 at 8:15 pm

Great colors and composition! I am really starting to wish I had been invited to your Mexican Dinner Party! I’d love to try you menu.

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Lisa magicsprinkles September 23, 2008 at 9:40 am

Wow. I’m always looking for new ways to serve London Broil. It’s so versatile, but I tend to get stuck in a rut. Thanks for a new direction on this.

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Cynthia September 24, 2008 at 7:58 pm

You are excellent at what you do.

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Naomi Devlin September 26, 2008 at 6:48 am

What is London broil? As an ex Londoner I’m disturbed to discover I never knew of such a cut. Enlighten me please so I can get broiling!

(looks delicious by the way)

x x x

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SteamyKitchen September 26, 2008 at 8:07 am

Gorgeous shot honey!!

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Simply...Gluten-free October 9, 2008 at 3:24 am

A London Broil is actually a recipe which involves marinating a flank steak or top round and then grilling or broiling it and cutting into thin slices against the grain. In America it has become to be known as a cut of meat and will labeled that way in the market. I hear that in Canada London Broil means something entirely different.

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