Yeast Free Paleo Flank Steak with Herb & Citrus Marinade
Bright citrus, smoky spices, and a hit of garlic come together in a marinade that transforms flank steak into something genuinely crave-worthy. Coconut aminos stand in for soy sauce here, delivering that deep, savory backbone without any fermentation byproducts — a smart swap that keeps this completely free of yeast while still packing serious umami flavor. Fresh orange and lime juice do double duty, tenderizing the meat while layering in a tangy brightness that plays beautifully against the smoked paprika and cumin. The trick of reserving a few tablespoons of marinade before it ever touches raw meat means you get a punchy finishing drizzle that ties every slice together. A screaming-hot cast iron skillet builds a deep, caramelized crust in just a few minutes per side, so you get steakhouse-quality results without a grill. Resting the meat before slicing against the grain keeps every piece juicy and tender. Serve it with lime wedges and a scatter of fresh parsley for a dinner that looks impressive but comes together with very little fuss.
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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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