Walnut Free Paleo Flank Steak with Herb & Citrus Marinade

Bold, smoky, and bright with citrus, this flank steak is the kind of weeknight centerpiece that feels far more impressive than the effort it requires. The marinade layers coconut aminos, fresh orange and lime juice, garlic, cumin, and smoked paprika into something deeply savory with just enough heat from optional red pepper flakes. A long soak — anywhere from two to eight hours — lets all of that flavor work its way into the meat before it ever hits the pan. Searing in a cast iron skillet over high heat builds a gorgeous, caramelized crust that locks in the juices and gives you that restaurant-quality char at home. The smart move of reserving a portion of the marinade before it touches raw meat means you get a punchy finishing drizzle that ties every slice together. Sliced thin against the grain and fanned out on a board with lime wedges, this dish looks as good as it tastes. Tree nut concerns are completely off the table here — every ingredient is clean, whole, and straightforward, so you can focus entirely on the food.

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