Shellfish 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 a serious occasion without demanding much from you. 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 lean into the red pepper flakes. Letting the steak soak for anywhere from two to eight hours means the citrus and aromatics have real time to work their way in before it ever hits the pan. A screaming-hot cast iron skillet builds that deep, caramelized crust that makes every slice look and taste like it came out of a restaurant kitchen. The smart move of reserving a portion of the marinade before it touches raw meat gives you a punchy finishing drizzle that ties the whole plate together. Sliced thin against the grain and fanned out with fresh parsley and lime wedges, this is a dish that earns its place on any table — and every ingredient in it is naturally free from shellfish and ocean-derived additives, so there's nothing to second-guess.
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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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