According to the Allergy and Asthma Foundation of America, approximately 26 million (10.8%) U.S. adults and roughly 5.6 million (7.6%) U.S. children have food allergies. And although severity levels vary as much as allergens themselves, avoiding certain foods, frequently throughout our entire lives, is something that many of us contend with on a daily basis.

TABLE Magazine’s friend, Liz, a native Pittsburgher, PR firm director, everyday home cook, and food blogger shares easy but delicious recipes free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Over the next four weeks, we will feature Liz’s amazing Octofree® recipes; and for those of you who do not have food allergies: We assure you, these recipes are delectable for all!

Fall Spice-Rubbed Skirt Steak

Servings: Approximately 6 servings

INGREDIENTS
2 pound skirt steak
½ tsp salt
¼ tsp pepper
½ tsp turmeric
1 tsp smoked paprika
½ tsp garlic salt
1 tsp onion powder
½ tsp chili powder
1 tsp rosemary
¼ tsp ginger
¼ tsp cardamom
½ tsp allspice
½ tsp cinnamon
2.5 tbsp honey


INSTRUCTIONS
Pat the steak dry and place it on a meat-safe cutting board.

Measure all spices into a small mixing bowl and stir until everything is evenly distributed.

Rub the spice mixture all over the steak until it’s evenly coated on all sides.

Place the steak into a 1-gallon freezer bag, then pour in the honey.

Seal the bag, removing as much air as possible as you do so.

Massage the bag until the steak is coated with honey.

Allow the steak to marinate in the refrigerator for at least 30 minutes (or, you can freeze the steak at this point for up to three months. Thaw, allow to come to room temperature, then complete the next steps.)

Preheat your grill.

Place the steak on the grill, cook 3-5 minutes, then flip and cook another 3-5 minutes until the steak is cooked through to your desired level of doneness.

Remove from grill to a cutting board and allow to rest for about 10 minutes, then slice and serve.

Food Styling Anna Calabrese/ ⁠Photography by Dave Bryce/ Follow Octofree®