Rice Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak gets a serious upgrade here, bathed in a bright, punchy marinade built from coconut aminos, fresh orange and lime juice, smoked paprika, cumin, and garlic. The citrus tenderizes the meat while the spices build deep, layered flavor — and a long soak of up to eight hours means you can prep ahead and let the fridge do the heavy lifting. Cooking it in a screaming-hot cast iron skillet creates that gorgeous, caramelized crust that makes this feel like a steakhouse meal made at home. The smart move of reserving a portion of the marinade before it ever touches raw meat gives you a ready-made finishing sauce to drizzle over the slices — no extra work, maximum payoff. Sliced thin against the grain and finished with fresh parsley and a squeeze of lime, every bite is juicy, herbaceous, and just a little smoky. There's no grain or starchy filler anywhere in this recipe, so it fits naturally into a whole-foods approach without any substitutions or workarounds. Whether you're feeding a crowd or meal-prepping for the week, this one delivers bold, satisfying flavor from start to finish.
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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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