This Paleo flank steak marinade recipe is so simple.  It uses only a handful of ingredients, coconut aminos (a soy sauce replacement), garlic and lemon juice. This recipe is our go-to option for making flank steak.  It tastes sophisticated – your family and friends will be impressed.

This recipe is inspired by my sister-in-law Stacy.  We used to enjoy it at family gatherings, barbecues, and special occasions when my brother and his family lived just a couple of streets away from us.  Now that they are just a couple of cities away, we think of Stacy and my brother’s family when we make this steak marinade.

NOTE: to make this recipe Paleo, use coconut aminos in the place of soy sauce!  To order coconut aminos through Amazon prime click HERE

One of the things I love about this recipe is the ease.  There are just 3 main ingredients that you probably have in your pantry right now;  soy sauce, garlic, and lemon juice. 

I normally marinate the steak in a large Pyrex, flipping it once or twice.  Stacy likes to marinade her steaks in large freezer bags.  There are a couple of benefits to using a freezer bag;  you can massage the marinade in with your hands and it also takes up less space in the refrigerator.

Flank Steak Cut

Flank steak is a lean cut of beef which if you are eating red meat is a preferred cut – the leaner the better.  The risk with lean meats is ending up with something that is too tough.  Marinading flank steak helps keep it tender.  Another thing that helps with tenderness is avoiding over-cooking it.

Steps for cooking flank steak on a gas or electric grill:

• Heat up the grill to medium/medium-high heat and grill for 3 to 5 minutes per side – this will give a medium-rare steak;  5 to 7 minutes per side for a medium well-cooked steak.  (Expect the total cook time to be about 7 to 10 minutes or so total on the grill.)
• For meat that is thin on the ends consider cutting off and removing the thin ends, return the thicker center part of the steak to the grill, and finish cooking
• Using a meat thermometer, medium done is 135-145 degrees F – remember meat will continue to cook a bit while “resting”
• Remove the steak from the grill and allow it to ‘rest’ for 10 minutes.  Cut the steak in thin slices across the grain

Putting on my family nutritionist hat, I am not pro any type of ‘diet’.  I believe in a well-balanced eating plan that includes all foods – I enjoy dairy, grains, and legumes daily.  That being said I do believe in eating ‘clean’ and consuming foods that are closest to their natural forms whether that be from the earth or from an animal.  One thing I do admire about following a Paleo eating plan is the focus away from processed foods.

Typical foods on a Paleo diet:

• lean meats
• fruits and vegetables
• nuts and seeds
• no processed foods

The ingredients make this a perfect Asian Flank Steak Marinade. The garlic and soy sauce bring out Eastern flavors.  We like peeling fresh pineapples to grill along with the steak.

We always make a big pot of Persian Rice as a side dish to Asian flank steak.  Salad Shirazi is the perfect cooling side dish for this steak.

Yield: 4

Paleo Steak Marinade

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This Paleo marinade recipe is so simple.  With only a few ingredients needed, this recipe is our go-to option for making flank steak.  It tastes sophisticated - your family and friends will be impressed.

Prep Time 1 day

Cook Time 10 minutes

Total Time 1 day 10 minutes

Ingredients

• 1.5 to 2-pound flank steak
• 2 cups of coconut aminos (a paleo soy sauce substitute)
• 1/2 cup lemon juice (or the juice of 3 to 4 fresh lemons)
• 1 Tablespoon minced garlic

Instructions

1. Add all the marinade ingredients into a medium-sized bowl or a large, 2 cup size glass, liquid measuring cup and stir together to combine with a fork
2. Place the flank steak in a 9X13 inch Pyrex (see notes about freezer bag method)
3. Cover the steak with the mixed marinade
4. Cover the Pyrex and refrigerate for at least 4 hours and up to 24 hours, turning the steak every so often to cover all of the steak with marinade
5. Heat up the grill to medium/medium-high heat and grill for 3 to 5 minutes per side - this will give a medium-rare steak;  5 to 7 minutes per side for a medium well-cooked steak.  (Expect the total cook time to be about 7 to 10 minutes or so total on the grill.)
6. For meat that is thin on the ends consider cutting off and removing the thin ends, return the thicker center part of the steak to the grill, and finish cooking
7. Using a meat thermometer, medium done is 135-145 degrees F - remember meat will continue to cook a bit while "resting"
8. Remove the steak from the grill and allow it to 'rest' for 10 minutes.  Cut the steak in thin slices across the grain

Notes

To save space in the refrigerator and to be able to get the marinade more easily on all sides of the steak, place the steak and the marinade in a large freezer bag.  The timeline is the same - store for at least 4 hours and up to 24 hours in the refrigerator. You may squeeze and massage the marinade juices into the steak every so often to help it really soak in.