Emulsifier 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 here, delivering that savory depth without any of the additives or emulsifiers you'd find lurking in conventional bottled marinades and sauces. Fresh orange juice and lime juice do the heavy lifting as natural tenderizers, so the meat comes out juicy and full of flavor after just a few hours in the fridge. The technique of reserving a portion of the marinade before it ever touches raw meat is a smart move — it becomes a clean, punchy finishing drizzle that ties every slice together. A screaming-hot cast iron skillet builds that deep, caramelized crust you'd expect from a restaurant-quality sear, all with nothing more than a thin film of avocado oil. Sliced thin against the grain and finished with fresh parsley and lime wedges, this is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.

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