Low Sugar Paleo Flank Steak with Herb & Citrus Marinade
Flank steak can feel intimidating, but this marinade does most of the heavy lifting for you. Coconut aminos bring a deep, savory richness without any of the refined sugars hiding in conventional soy sauce or bottled marinades — so every bit of flavor here comes from real, whole ingredients. Fresh orange and lime juice add brightness, while garlic, cumin, and smoked paprika build a smoky, aromatic backbone that makes the meat taste like it came off a restaurant grill. The longer you let the steak soak — up to eight hours — the more those citrus and herb notes work their way in. A screaming-hot cast iron skillet gives you that gorgeous, deeply caramelized crust in just a few minutes per side, and the reserved marinade doubles as a finishing drizzle that pulls the whole plate together. Sliced thin against the grain and fanned out with lime wedges, this is the kind of weeknight dinner that looks far more impressive than the effort it actually takes.
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb flank steak
- ¼ cup coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 3 tbsp fresh orange juice
- 2 tbsp fresh lime juice
- 2 tbsp avocado oil, plus more for the pan
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, finely chopped
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the coconut aminos, orange juice, lime juice, 2 tbsp avocado oil, garlic, cumin, smoked paprika, black pepper, salt, red pepper flakes (if using), and cilantro until combined.
- 2
Reserve 3 tbsp of the marinade in a small bowl and set aside — this portion has not contacted raw meat and will be used as a finishing sauce. Place the flank steak in a large zip-top bag or shallow dish and pour the remaining marinade over it. Seal or cover and refrigerate for at least 2 hours and up to 8 hours.
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