MSG Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak can be one of the most satisfying cuts to cook at home — bold, beefy, and incredibly versatile — and this citrus-herb version delivers serious flavor without a single packet of seasoning or bottled sauce to worry about. Coconut aminos stand in for soy sauce, bringing that savory depth naturally and cleanly, while fresh orange juice and lime juice brighten the whole marinade with a punchy, sun-warmed acidity. Garlic, cumin, smoked paprika, and fresh cilantro round everything out into a marinade that smells absolutely incredible the moment it hits a screaming-hot cast iron pan. The technique here is smart: a portion of the marinade is reserved before it ever touches raw meat, so you end up with a ready-made finishing sauce that ties the whole plate together. Searing over high heat builds a deep, caramelized crust, and slicing thinly against the grain keeps every bite tender. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually 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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