Honey Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak gets a serious upgrade here, bathed in a bright, bold marinade built from coconut aminos, fresh orange and lime juice, smoked paprika, cumin, and garlic. The citrus does double duty — tenderizing the meat while layering in a tangy depth that plays beautifully against the smoky, savory spices. A lot of marinades lean on honey or maple syrup for balance, but this one proves you don't need any sweetener to get a complex, crave-worthy result. The reserved marinade trick is a smart move: a few tablespoons set aside before the raw meat ever touches it become a punchy finishing drizzle that ties the whole plate together. Searing in a screaming-hot cast iron skillet builds that deep, caramelized crust that makes flank steak so satisfying, and resting the meat before slicing keeps every thin cut juicy. Sliced against the grain and fanned out with fresh parsley and lime wedges, this is the kind of dish that looks like it took way more effort than it 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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