Low FODMAP Gluten Free Grilled Flank Steak
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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