Gut Friendly Paleo Flank Steak with Herb & Citrus Marinade
Flank steak can feel intimidating, but this marinade does most of the heavy lifting for you. Coconut aminos stand in for soy sauce, delivering that deep, savory backbone without any of the gut-disrupting ingredients that make conventional marinades a problem. Fresh orange and lime juice tenderize the meat naturally while layering in a bright citrus note that plays beautifully against the smoky paprika and cumin. The trick of reserving a few tablespoons of marinade before it ever touches raw meat means you get a punchy, clean finishing sauce to drizzle over every slice — no extra prep required. A screaming-hot cast iron skillet builds that gorgeous, caramelized crust in just a few minutes per side, so the whole cook is fast and satisfying. Sliced thin against the grain and fanned out on a board with fresh parsley and lime wedges, this is the kind of meal that looks like you spent hours when you really didn't.
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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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