Cinnamon 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 bring a savory depth without soy, while fresh orange and lime juice tenderize the meat and keep every bite vibrant. The smoked paprika and cumin do serious flavor work here — no warm baking spices needed, which makes this a natural fit for anyone navigating cinnamon sensitivities. Many store-bought marinades and spice blends sneak cinnamon in under the guise of "mixed spices," so building your own from scratch with clearly labeled individual ingredients is the smartest move. A long soak — anywhere from two to eight hours — lets all those flavors sink deep into the steak before it hits a screaming-hot cast iron pan. Searing undisturbed until a proper crust forms, then resting before slicing against the grain, is what separates a tough flank steak from one that's genuinely tender and juicy. Finished with a drizzle of the reserved marinade and a squeeze of lime, this is the kind of weeknight dinner that feels like it took a lot more effort than it actually did.
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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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