INGREDIENTS:
- 2 pounds thinly sliced flank steak
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 4 garlic cloves, crushed
- 1 orange, juiced
- 2 limes, juiced
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. paprika
- 1 tsp. oregano
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- Lime wedges
- Cilantro
- Salsa
- Guacamole or Avocado slices
- Prepare all ingredients. Place the marinade ingredients in a large bowl and whisk together until well combined.
- Place the flank steak in a resealable plastic bag and pour the marinade over the steak. Seal the bag and lightly squish the steak around to make sure the marinade covers all of the meat.
- Place the bag in the fridge and allow to marinate 2 hours or more.
- When you are ready to cook the meat, remove the steak from the bag and discard the excess marinade. Grill the steaks on medium-high heat for about 7-10 minutes each side, depending on the thickness. Allow the steaks to rest for about 5 minutes before slicing. Make sure to slice against the grain.
- Serve with optional sides and your favorite hot sauce.
Source: Paleo Cupboard
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