Gluten-Free Salisbury Steaks with Marinara

Salisbury steaks just became real. Instead of gravy, these savory ground beef patties are swimming in the silkiest marinara you've ever tried. And, instead of bread crumbs, the moist, herb-scented steaks are laced with wholesome oat flour; which adds a wonderful nutty quality. Meet your new favorite Salisbury steak. 

I know, I know, I took a HUGE culinary leap here. Salisbury steaks are traditionally served in gravy. But why? And why should meatballs have all the fun in the marinara sandbox?

And while I'm at it, why should all-purpose flour be the only one binding ingredients together? There are plenty of other, flavorful and nutritious flours that work just as well! In this recipe, I used oat flour to hold everything together in a gluten-free, delicious way.

Gluten-Free Salisbury Steaks with Marinara 

1 pound lean ground beef
2 tablespoons oat flour
2 tablespoons grated parmesan cheese, plus more for serving
1 large egg
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1 teaspoon dried oregano, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups tomato sauce (from a carton or can)
1 tablespoon Worcestershire sauce
Fresh parsley leaves for serving
Optional, regular or gluten-free pasta for serving

In a large bowl, combine the beef, oat flour, parmesan, egg, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the oregano, salt, and pepper. Mix well and shape the mixture into 4 oval patties, each about 1-inch thick.
Heat the oil in a large skillet over medium-high heat. Add the patties and brown on both sides, about 2 minutes per side. Remove the steaks from the pan and set aside. 
Add the tomato sauce to the pan, along with the Worcestershire sauce, remaining onion powder, garlic powder, oregano, and basil. Set the pan over medium heat and bring to a simmer. Return the steaks to the pan, reduce the heat to low and simmer for 10 minutes, until the sauce thickens and the steaks are cooked through.
Serve the steaks and sauce over pasta (if desired) and top with parmesan cheese and fresh parsley leaves. 
Serves 4