Soy Free Paleo Flank Steak with Herb & Citrus Marinade
Bright citrus, smoky paprika, and a hit of garlic come together in a marinade that transforms flank steak into something genuinely crave-worthy. The secret weapon here is coconut aminos — it delivers that deep, savory umami punch you'd normally get from soy sauce, but without any soy whatsoever, making it a smart swap that doesn't sacrifice a single bit of flavor. A long soak in the orange juice, lime juice, and spice blend tenderizes the meat beautifully, so by the time it hits a screaming-hot cast iron pan, you're already most of the way to a perfect result. Searing undisturbed until a dark, caramelized crust forms is the move — don't rush it. Resting the steak before slicing against the grain keeps every bite juicy rather than tough. That reserved marinade drizzled over the finished slices acts as a bright, herby finishing sauce that ties the whole plate together. Serve with fresh lime wedges and you've got a weeknight dinner that feels like it belongs on a restaurant menu.
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
- 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!