Lupin 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 legume-derived ingredients — a smart swap that keeps the whole dish clean and worry-free. The orange and lime juices tenderize the meat while layering in a fresh, tangy brightness that plays beautifully against the cumin and smoked paprika. A clever trick here is reserving a portion of the marinade before it ever touches raw meat, so you end up with a punchy finishing sauce that ties every slice together. Searing in a screaming-hot cast iron skillet builds a deep, caramelized crust that rivals anything off a grill. Resting the steak and slicing it thinly against the grain are the two small steps that make the biggest difference in tenderness. Finish with fresh parsley and a squeeze of lime, and you've got a showstopper that's as weeknight-friendly as it is dinner-party impressive.
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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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