Citric Acid Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak can feel intimidating, but this recipe makes it genuinely approachable — a bold, smoky marinade of coconut aminos, fresh orange and lime juice, garlic, cumin, and smoked paprika does most of the heavy lifting while the steak rests in the fridge. The key detail here is that the citrus used is freshly squeezed, not the processed or concentrated kind that often contains added citric acid as a preservative, making this a much safer choice for anyone avoiding that additive. A screaming-hot cast iron skillet builds a deep, caramelized crust in just a few minutes per side, so you get steakhouse-level results without a grill. Resting and slicing thinly against the grain keeps every bite tender rather than chewy. The reserved marinade — set aside before it ever touches raw meat — gets drizzled over the finished slices as a bright, herby finishing sauce that ties the whole plate together. Fresh cilantro and parsley keep the garnish clean and simple, with no hidden ingredients to second-guess. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you 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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