Grilled Rib-eye with Zucchini Fritters and Vine Tomatoes

Makes: 4 servings
Free of: gluten and all top allergens

Rib-eye steak forms the basis of this easy allergy-friendly meal, which is perfect for outdoor, warm weather eating. Kids (and adults alike) will love the gluten-free zucchini fritters – a tasty use of one of the most versatile vegetables.

Rounding out the flavors, the briefly baked tomatoes in olive oil add a deliciously acidic note.
(Photography: Chris Gonzaga)


  • 4 rib-eye steaks
  • 1 tbsp olive oil
  • 1 bunch cherry tomatoes on the vine
  • 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
  • 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.

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