Pecan Free Paleo Flank Steak with Herb & Citrus Marinade
Bold, smoky, and bright with citrus, this flank steak is the kind of weeknight dinner that feels like it belongs at a restaurant. The marinade layers coconut aminos, fresh orange and lime juice, smoked paprika, and cumin into something genuinely complex — and it does all the heavy lifting while the steak sits in the fridge. Because every ingredient here is naturally whole and unprocessed, there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts. The trick of reserving a few tablespoons of marinade before it ever touches raw meat means you get a punchy finishing drizzle that ties every slice together. Searing in a cast iron skillet over high heat builds that deep, caramelized crust that makes flank steak so satisfying to eat. Slicing thinly against the grain keeps every piece tender, and a squeeze of fresh lime at the end wakes the whole plate up. Whether you're meal prepping or feeding a crowd, this one earns a permanent spot in the rotation.
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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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