Mustard Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak gets a serious upgrade here, bathed in a bright, bold marinade built from coconut aminos, fresh orange and lime juice, smoked paprika, cumin, and plenty of garlic. The citrus does double duty — tenderizing the meat while layering in a tangy, aromatic depth that makes every bite genuinely exciting. A smart move in this recipe is reserving a few tablespoons of marinade before the raw steak ever touches it, so you end up with a clean, punchy finishing sauce to drizzle over the slices at the end. Searing in a screaming-hot cast iron skillet locks in a gorgeous, deeply caramelized crust that rivals anything you'd get off a restaurant grill. Resting the steak and slicing it thinly against the grain keeps it tender and juicy all the way through. Bottled marinades and sauces are notorious for sneaking in mustard or mustard-derived ingredients, but every element here is straightforward and easy to verify — no hidden surprises. Serve it with lime wedges and a scatter of fresh parsley for a meal that looks as impressive as it tastes.
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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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