Pistachio Free Paleo Flank Steak with Herb & Citrus Marinade
Bold, citrusy, and deeply savory, this flank steak is the kind of weeknight dinner that feels like it belongs on a restaurant plate. The marinade layers coconut aminos with fresh orange and lime juice, smoked paprika, cumin, and garlic for a flavor profile that's bright, smoky, and just a little bit spicy if you go for the red pepper flakes. Flank steak can be tricky to get right, but the method here — a screaming-hot cast iron pan, a proper sear, and a five-minute rest before slicing — makes it genuinely foolproof. One smart move is reserving a few tablespoons of the marinade before it ever touches the raw meat, so you have a clean, punchy finishing sauce ready to drizzle over the slices. Cutting against the grain at a slight angle is the final secret to keeping every bite tender rather than chewy. The whole thing comes together with nothing but whole-food ingredients, so there's zero guesswork about what's actually in your meal. Serve it with lime wedges and a scatter of fresh parsley and you've got a dish that looks as good 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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