Ginger Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak can feel intimidating, but this marinade does all the heavy lifting — and it does it beautifully. Coconut aminos bring a deep, savory backbone while fresh orange and lime juice tenderize the meat and add a bright citrus punch that plays perfectly against smoky paprika and cumin. Garlic and cilantro round everything out, making this one of those marinades you'll want to put on everything. Many store-bought marinades and sauces sneak in ginger as a default flavor booster, so building your own from scratch here means you stay in full control of every ingredient. The trick of reserving a few tablespoons of marinade before it ever touches raw meat gives you a gorgeous, fresh finishing drizzle that makes the final plate look and taste restaurant-worthy. A screaming-hot cast iron skillet builds that deep, caramelized crust in just minutes, and slicing thinly against the grain ensures every bite is tender. Serve it with lime wedges and a scatter of fresh parsley for a meal that's clean, bold, and seriously satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!