Artificial Flavors Free Paleo Flank Steak with Herb & Citrus Marinade
Bold, smoky, and bright with citrus, this marinated flank steak is the kind of weeknight dinner that feels way more impressive than the effort involved. The marinade is built entirely from real, whole ingredients — coconut aminos, fresh orange and lime juice, garlic, cumin, smoked paprika, and cilantro — so there's no need to reach for a bottled sauce loaded with mystery additives or synthetic flavoring agents. Coconut aminos do a lot of heavy lifting here, delivering that deep, savory punch you'd expect from soy sauce without any of the processed extras. A hot cast iron skillet gives the steak a serious crust, and the reserved marinade doubles as a finishing drizzle that ties every bite together. Sliced thin against the grain and fanned out with lime wedges, this dish looks like something you'd order at a restaurant — but you made it at home with ingredients you can actually pronounce. The two-to-eight-hour marinating window makes it easy to prep ahead and just sear when you're ready to eat.
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb flank steak
- 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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