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Paleo Marinated Flank Steak, A Grilled or Pan-Seared Entrée

Angel usually does the grilling/cooking meat in our home when it comes to the land animals. I guess that is why I haven’t written as much about them as seafood. So yesterday, I watched him and asked a few questions about his favorite ways to cook flank steak. We personally enjoy the skirt steak a little more, but if done correctly, flank steak can be juicy and delicious. This recipe is for medium-rare.

Paleo Marinated Flank Steak

2-3 Tbsp minced Garlic

1 Tbsp Adobo Seasoning

1 Tbsp White Vinegar (or Coconut Vinegar)

Sea Salt and Pepper (to Taste)

1 Flank Steak (2 to 2 ½ pounds)

Coconut Oil Spray

Combine all the seasonings in a shallow bowl or platter and marinate the steak in them for at least 30 minutes (if the marinating time is longer than an hour, refrigerate). Make sure to get in there and massage the spices into the meat! Angel always tells me I do not do this enough, so really get in there. Near the end of the marinating time, preheat a gas grill, broiler or pan to high heat.

Remove the meat from the marinade. Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife, or, preferably, with an instant-read thermometer (125°F is about right for rare to medium-rare).

If using a pan or skillet, spray with coconut oil and cook for about 5 minutes on each side. Check for doneness the same.

Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp knife.

Serve with our Paleo Sweet Potato Fries (with Bacon, “Cheese” and Chives, yum!) for a full meal!

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