Gluten Free Grilled Marinated Flank Steak
Smoky, citrusy, and deeply savory, this grilled flank steak is the kind of meal that feels like a backyard celebration even on a Tuesday night. The marinade — built from tamari, fresh lime juice, garlic, smoked paprika, and cumin — soaks into the meat over several hours, delivering bold, layered flavor all the way through. Tamari is the key swap here: unlike conventional soy sauce, it's brewed without wheat, so you get that same rich, umami depth without any gluten concerns. After a quick blast on a screaming-hot grill, the steak develops a gorgeous char on the outside while staying juicy and tender within. Resting the meat before slicing and cutting thinly against the grain are the two small steps that make a huge difference in texture. Finished with fresh cilantro and a squeeze of lime, it's bright, bold, and ready to serve four people in style. Whether you plate it over rice, tuck it into corn tortillas, or just pile it on a platter, this one is a reliable crowd-pleaser with zero compromise on 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
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
Instructions
- 1
In a small bowl, whisk together the tamari, olive oil, lime juice, garlic, smoked paprika, cumin, black pepper, salt, and red pepper flakes, if using, until combined.
- 2
Place the flank steak in a zip-top bag or shallow dish. Pour all of the marinade over the steak, seal or cover, and refrigerate for at least 4 hours and up to 12 hours, turning the bag once halfway through.
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