Bright citrus, smoky paprika, and a hit of garlic come together in a marinade that transforms flank steak into something genuinely crave-worthy. Coconut aminos stand in for soy sauce here, delivering that deep, savory backbone without any grain-based ingredients — so the whole dish stays completely free of rye and other problematic grains. The orange and lime juices do double duty, tenderizing the meat while building a punchy, layered flavor that tastes like it took way more effort than it actually did. A smart trick in the instructions has you reserving a portion of the marinade before it ever touches raw meat, so you end up with a fresh finishing sauce to drizzle over the slices at the end. Searing in a cast iron skillet over high heat locks in a gorgeous, deeply browned crust that rivals anything you'd get off a grill. Sliced thin against the grain and fanned out on a board with lime wedges and fresh parsley, this is the kind of dish that looks impressive enough for company but is easy enough for a weeknight. It's bold, clean, and satisfying in all the right ways.
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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.
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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