Pregnancy Friendly Paleo Flank Steak with Herb & Citrus Marinade
Flank steak gets a serious upgrade here, bathed in a bright, citrusy marinade built from coconut aminos, fresh orange and lime juice, garlic, cumin, and smoked paprika. The result is deeply savory with a subtle smoky warmth — the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen with ingredients you can trust. One smart move in this recipe is reserving a portion of the marinade before it ever touches raw meat, so you get a safe, flavor-packed finishing drizzle without any food safety concerns — something especially worth paying attention to during pregnancy. The steak is seared hot and fast in a cast iron skillet until a gorgeous crust forms, then rested and sliced thinly against the grain for maximum tenderness. Cooking to a proper internal temperature is built right into the instructions, taking the guesswork out of hitting that safe zone for both medium-rare and medium doneness. Fresh cilantro, parsley, and a squeeze of lime brighten everything up at the end, making each plate feel vibrant and satisfying. It's a protein-forward, whole-food dinner that delivers big flavor without any of the processed ingredients or hidden additives you'd rather avoid right now.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb flank steak
Ingredient noteCook all meat thoroughly when pregnant.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!