Carrageenan Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak can feel intimidating, but this citrus-herb version is genuinely hard to mess up and delivers serious restaurant-level flavor from a short list of clean ingredients. The marinade leans on coconut aminos instead of conventional soy sauce, which sidesteps the additives and thickeners — including carrageenan — that sneak into many bottled condiments and sauces. Fresh orange juice and lime juice do the heavy lifting alongside smoked paprika and cumin, giving the meat a bright, smoky depth that builds beautifully during the sear. One smart move in the instructions is reserving a portion of the marinade before it ever touches raw meat, so you end up with a punchy finishing drizzle that ties the whole plate together. A screaming-hot cast iron skillet creates that deep, caramelized crust that makes every thin slice look like it came off a proper grill. Resting the steak before slicing against the grain keeps it tender and juicy all the way through. Finish with fresh parsley and a squeeze of lime, and you have a bold, satisfying dinner built entirely from whole, recognizable ingredients.
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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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