Macadamia 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. The combination of fresh orange and lime juice tenderizes the meat while coconut aminos add a savory depth that rivals any soy-based sauce — no grains, no legumes, just bold, clean flavor. Letting the steak soak for anywhere from two to eight hours means you can prep it in the morning and have dinner ready with minimal effort at night. The cast iron sear is where the magic really happens: a ripping-hot pan builds that deep, caramelized crust that makes every bite satisfying. A smart trick here is reserving a few tablespoons of marinade before the raw meat ever touches it, so you have a bright, herb-forward finishing sauce ready to drizzle over the slices. Cutting against the grain at a slight angle keeps each piece tender rather than chewy, which makes all the difference with flank steak. Serve it with lime wedges and a scatter of fresh parsley for a meal that looks and tastes like it took far more effort than it did.

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