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 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 myself, 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 – whatever – and after that, the rest just starts to fall into place.
As a reminder, here is our full menu:
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
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
Freshly ground pepper
1 (1 ½ – 2 pound) London Broil
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
Mix together ½ the minced jalapeno pepper, garlic, cumin, juice of 1 lime, olive oil, a large pinch of salt and pepper. Pour over the London Broil into 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.
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