Brazil Nut Free Paleo Flank Steak with Herb & Citrus Marinade
Smoky, citrus-forward, and deeply savory, this flank steak is the kind of weeknight dinner that feels like a serious occasion. The marinade brings together coconut aminos, fresh orange and lime juice, smoked paprika, cumin, and garlic into something genuinely bold — and a few hours in the fridge is all it takes to let those flavors sink in. Searing in a screaming-hot cast iron skillet builds a gorgeous crust that locks in every bit of that marinated goodness. A smart move in the instructions has you reserving a portion of the marinade before the raw meat ever touches it, so you get a bright, punchy finishing drizzle without any food safety worries. Sliced thin against the grain and fanned out on a board with lime wedges and fresh parsley, this is the kind of plate that disappears fast. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish.
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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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