Gluten Free Grilled Flank Steak
Smoky, citrusy, and deeply savory, this grilled flank steak is the kind of weeknight dinner that feels like a serious occasion. The marinade does all the heavy lifting — tamari, fresh lime juice, honey, garlic, cumin, and smoked paprika come together into something bold and complex that soaks into the meat over a few hours in the fridge. Tamari is the key swap here: it delivers that rich, umami depth you'd expect from soy sauce without any wheat, making it a reliable choice when you need to keep things strictly grain-free. High heat and a few minutes per side give you those gorgeous char marks and a beautifully caramelized crust, while a proper rest before slicing keeps every bite juicy. The smart move of reserving a portion of the marinade before it ever touches raw meat means you get a punchy finishing drizzle that ties the whole plate together. Sliced thin against the grain and scattered with fresh cilantro and a squeeze of lime, this serves four and looks like something you'd order at a restaurant. It's proof that eating without gluten doesn't mean eating without flavor.
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb flank steak
- ¼ cup tamari
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving
Instructions
- 1
In a small bowl, whisk together the tamari, olive oil, lime juice, honey, garlic, cumin, smoked paprika, black pepper, salt, and red pepper flakes, if using, until the honey is fully dissolved.
- 2
Place the flank steak in a zip-top bag or shallow dish. Pour all but 3 tablespoons of the marinade over the steak, turning to coat both sides. Reserve the remaining 3 tablespoons of marinade in a separate small bowl — this portion has not contacted raw meat and will be used as a finishing sauce. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to 8 hours.
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