Celery Free Paleo Flank Steak with Herb & Citrus Marinade

Bright citrus, smoky paprika, and a hit of garlic come together in a marinade that transforms flank steak into something genuinely crave-worthy. Coconut aminos stand in for soy sauce, bringing a savory depth without any of the usual additives you'd find in conventional bottled marinades. The orange and lime juices do double duty — tenderizing the meat while layering in a fresh, tangy brightness that plays beautifully against the smoked paprika and cumin. One smart move in this recipe is reserving a portion of the marinade before it ever touches raw meat, so you end up with a clean, punchy finishing sauce to drizzle over the slices right before serving. A screaming-hot cast iron skillet builds that deep, caramelized crust that makes flank steak so satisfying, and resting the meat before slicing keeps every bite juicy. Cutting against the grain at a slight angle is the final touch that makes this feel like a restaurant-quality plate. It's a bold, flavor-packed dinner that comes together with nothing fussy — just real ingredients and good technique.

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