Anti Inflammatory Paleo Flank Steak with Herb & Citrus Marinade

Total time2 hr 27 min

Prep time15 min

Cook time12 min

Anti Inflammatory Paleo Flank Steak with Herb & Citrus Marinade

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Ingredients

4 servings

For the marinade

1 ½ lb flank steak
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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¼ cup coconut aminos
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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