Chicken Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak gets a serious upgrade here, bathed in a bright, bold marinade built from coconut aminos, fresh orange and lime juice, smoked paprika, cumin, and garlic. The citrus does the heavy lifting, tenderizing the meat while layering in a tangy depth that plays beautifully against the smoky, slightly spicy rub. A long soak — anywhere from two to eight hours — means the flavors penetrate all the way through, so every slice is packed with character. The smart move of reserving a portion of the marinade before it ever touches raw meat gives you a clean, punchy finishing sauce to drizzle right at the table. Searing in a screaming-hot cast iron skillet builds that gorgeous, caramelized crust that makes this feel like a steakhouse dinner on a weeknight. Sliced thin against the grain and finished with fresh parsley and a squeeze of lime, it's the kind of dish that looks impressive but comes together with straightforward technique and pantry-friendly ingredients. Whether you're cooking for a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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