Chestnut Free Paleo Flank Steak with Herb & Citrus Marinade
Bold, citrus-forward, and deeply savory, this flank steak is the kind of weeknight dinner that feels like it belongs at a restaurant. The marinade layers coconut aminos with fresh orange and lime juice, smoked paprika, cumin, and garlic for a flavor profile that's bright, smoky, and just a little bit spicy if you lean into the red pepper flakes. Flank steak can sometimes feel like a gamble, but the technique here — a long marinade, a screaming-hot cast iron pan, and a proper rest before slicing — guarantees a juicy, deeply crusted result every time. Because every ingredient is naturally whole and unprocessed, there's no need to scan labels for hidden additives or worry about cross-contact with tree-based products like chestnuts that can sneak into sauces and spice blends. The smart move of reserving a portion of the marinade before it touches raw meat means you get a punchy finishing drizzle that ties everything together beautifully. Sliced thin against the grain and fanned out with fresh parsley and lime wedges, this dish looks as impressive 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)
- 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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