Nitrate & Nitrite 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, garlic, cumin, and smoked paprika. The citrus tenderizes the meat while the spices build layers of smoky, savory depth — no curing agents, no processed sauces, just clean whole-food ingredients from start to finish. That matters more than it might seem, because conventional marinades and pre-seasoned cuts often sneak in preservatives that are hard to spot on a label. Here, every ingredient is straightforward and intentional. The technique is just as smart: a portion of the marinade is reserved before it ever touches raw meat, then drizzled over the finished slices as a punchy finishing sauce. A screaming-hot cast iron skillet locks in a deep, caramelized crust, and a short rest before slicing keeps every bite juicy. Served thin against the grain with fresh parsley and a squeeze of lime, this is the kind of weeknight steak that genuinely feels like a restaurant meal.
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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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