Breastfeeding Friendly Paleo Flank Steak with Herb & Citrus Marinade
Bright citrus, smoky paprika, and fresh garlic come together in a marinade that transforms flank steak into something genuinely crave-worthy — the kind of meal that feels special without requiring hours in the kitchen. The combination of orange juice, lime juice, and coconut aminos creates a deeply savory, slightly tangy base that soaks into the meat beautifully over a few hours in the fridge. Smoked paprika and cumin add warmth and depth, while fresh cilantro keeps everything tasting vibrant and clean. Cooking while breastfeeding means your body is working hard, and a protein-rich, nutrient-dense meal like this one is exactly the kind of fuel that helps you feel like yourself again. Avocado oil and coconut aminos keep the ingredient list wholesome and free from anything you'd want to avoid during this season of eating intentionally. The reserved marinade trick — setting aside a portion before it ever touches raw meat — means you get a punchy finishing drizzle that ties every slice together. Serve it thinly cut against the grain with lime wedges and a sprinkle of fresh parsley, and dinner looks as good as it tastes.
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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)
Can be omittedflat-leaf parsley
- 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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