AIP Friendly Herb & Citrus Beef Marinade
Bright citrus, fragrant herbs, and a deeply savory base come together in a marinade that makes beef genuinely exciting — no nightshades, no grains, no shortcuts. Coconut aminos stand in for soy sauce and deliver that rich, umami depth without any of the ingredients that can derail an elimination-style approach. Freshly squeezed orange juice and zest bring a natural sweetness and acidity that tenderize the meat beautifully, while fresh rosemary, thyme, ginger, and turmeric layer in complexity that tastes anything but restricted. The recipe works with flank steak, skirt steak, or sirloin, so you can use whatever cut you have on hand or find on sale. A quick marinate of two to eight hours does most of the work, and the actual cook time is just minutes over high heat. The smart tip of reserving a few tablespoons before the raw beef ever touches the marinade means you can finish the sliced steak with a boiled-down drizzle that pulls the whole plate together. This one serves four and is the kind of weeknight dinner that genuinely doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp fine sea salt
For marinating
- 1 ½ lbs beef (flank steak, skirt steak, or sirloin)
Instructions
- 1
Whisk together the coconut aminos, apple cider vinegar, orange juice, orange zest, olive oil, garlic, ginger, turmeric, rosemary, thyme, and sea salt in a small bowl until fully combined.
- 2
If you plan to use any of the marinade as a finishing sauce, pour off and reserve about 3 tablespoons into a separate small container before adding the beef — set it aside in the refrigerator.
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