Marinated Flank Steak (AIP, Paleo, Whole30)
A quick marinated flank steak made with coconut aminos, balsamic vinegar, garlic, and olive oil. Tender, deeply savory, and perfect for grilling or cast iron cooking in under 20 minutes.
Ingredients
- 1 flank steak, (1¾ to 2 pounds)
- 3 tbsp olive oil or avocado oil, divided
- 2 tbsp coconut aminos
- 1 tbsp balsamic vinegar
- 2 cloves garlic, grated
- 1 tsp Kosher salt
- Scallions for garnish
- Flaky sea salt for garnish
Instructions
- Pat the flank steak dry with paper towels and place in a glass dish or a large resealable plastic bag.
- In a small bowl, whisk together 2 tablespoons of the oil, the coconut aminos, balsamic vinegar, garlic and salt. Pour over the steak and turn to coat. Cover the baking dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, or up to 8 hours.
- Heat a very large skillet or cast iron pan over medium-high heat on the stovetop. Add a tablespoon of oil, then add the steak. Discard the marinade.
- Cook the steak to an internal temperature of 120° before resting for rare (or 4 minutes per side), and 125° before resting for medium-rare (or 5 minutes per side). Alternatively, place the steak directly on the grates of on an outdoor grill and follow the same temperature and time guidelines.
- Transfer the steak to a cutting board and rest for around 10 minutes, or until the internal temperature stops rising.
- Slice the steak against the grain and season with flaky sea salt and handfuls of scallions.