Turkey Free Paleo Flank Steak with Herb & Citrus Marinade
Flank steak gets a serious upgrade here, bathed in a bold marinade built from coconut aminos, fresh orange and lime juice, smoked paprika, cumin, and garlic — a combination that's bright, smoky, and deeply savory all at once. The citrus does real work tenderizing the meat while it soaks, so even a lean cut like flank steak comes out juicy and full of flavor. One smart move in this recipe is reserving a portion of the marinade before it ever touches raw meat, giving you a clean, punchy finishing sauce to drizzle over the slices at the end. A screaming-hot cast iron skillet builds that gorgeous, deeply browned crust that makes this feel like a steakhouse dinner at home. Resting the meat and slicing thinly against the grain are the two non-negotiable steps that keep every bite tender rather than chewy. Fresh parsley and a squeeze of lime at the end lift the whole dish and keep it feeling light despite how satisfying it is. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in the rotation.
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!