Mushroom Free Paleo Flank Steak with Herb & Citrus Marinade
Bold, citrus-forward, and deeply savory, this flank steak is the kind of weeknight dinner that feels like it belongs at a weekend cookout. The marinade layers coconut aminos with fresh orange and lime juice, smoked paprika, cumin, and garlic for a bright yet smoky depth that soaks into the meat over a few hours in the fridge. Coconut aminos do the heavy lifting here as a soy-free swap that keeps everything grain-free and clean-label — no hidden additives to second-guess. Searing in a cast iron skillet over high heat builds that gorgeous, restaurant-style crust while locking in all the juicy flavor from the marinade. The smart move of reserving a portion of the marinade before it ever touches raw meat means you get a punchy finishing drizzle that ties every slice together. Resting the steak and cutting it thinly against the grain are the two small steps that make a real difference in tenderness. Finished with fresh parsley and a squeeze of lime, this is a naturally mushroom-free meal that doesn't ask you to compromise on anything.
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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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