Lactose 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, bringing a savory depth without any dairy or gluten concerns — and the orange and lime juices tenderize the meat while layering in a fresh, zesty punch. The longer you let the steak soak, the more those flavors work their way in, so an overnight marinade is absolutely worth the patience. Searing in a screaming-hot cast iron skillet builds that deep, caramelized crust that makes every bite feel like it came off a restaurant grill. The smart move of reserving a portion of the marinade before it ever touches raw meat means you get a bright finishing drizzle that ties the whole plate together. Sliced thin against the grain and fanned out with lime wedges and fresh parsley, this is the kind of dish that looks far more impressive than the effort it actually takes.
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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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