Sesame 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 plenty of garlic. The citrus does double duty — tenderizing the meat while layering in a bold, tangy flavor that makes every bite feel intentional. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any of the grain or legume concerns that come with conventional marinades, and with zero sesame in sight. A smart trick in the instructions has you reserving a few tablespoons of marinade before it ever touches the raw steak, so you end up with a clean, vibrant finishing drizzle that ties the whole plate together. The cast iron sear is where the magic really happens — high heat, a smoking-hot pan, and a few undisturbed minutes create a deep, caramelized crust that locks in all those marinated juices. Sliced thin against the grain and finished with fresh parsley and a squeeze of lime, this is the kind of weeknight steak that genuinely looks and tastes like you put in way more effort than you did.
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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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