Nutmeg 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 juice, lime juice, and coconut aminos creates a bold, tangy base that tenderizes the meat beautifully over a few hours in the fridge. Smoked paprika and cumin add a warm, earthy depth that plays perfectly against the citrus, while fresh cilantro keeps everything feeling vibrant and alive. A smart move in this recipe is reserving a portion of the marinade before it ever touches raw meat, so you end up with a clean, punchy finishing sauce to drizzle over the slices at the end. Searing the steak in a screaming-hot cast iron skillet builds a deep, caramelized crust that locks in all those marinade flavors. Slicing thinly against the grain ensures every bite is tender rather than chewy — a small step that makes a big difference. The whole thing comes together with pantry-friendly, whole-food ingredients and zero warm spices like nutmeg that can sometimes sneak into spice blends or marinades, so you can cook with complete confidence.
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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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