ginger lime flank steak (Edit recipe)

Grilling season is on point with this tangy marinated flank steak! Flank steak is one of our favorite meats to marinade and enjoy. It’s thin so it takes well to marinades, which add flavor and also help tenderize the meat before it’s cooked. It also grills up quickly, so it’s ready to be enjoyed in a flash. Make a side salad, add some grilled vegetables and dinner is DONE!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	164
Fat:	1 g
Carbohydrates:	34 g
Protein:	4 g
Cholesterol:	5 g
Sodium:	2386 mg
Fiber:	0 g
Sugars:	24 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 4-6

Ingredients

1 whole Flank Steak
1 cup Coconut Aminos, Big Tree Farms ginger lime
.5 cup Lime Juice, fresh
4 cloves Garlic, finely chopped
1 pinch Ginger Root, quarter sized piece, peeled and micro-planed or finely diced
.25 cup Cilantro, handful of, finely chopped
.5 tsp Redmond Real Salt
1 pinch White Pepper

optional garnish

1 whole Lime, wedges, fresh
.25 cup Cilantro, handful of, finely chopped
1 pinch Redmond Real Salt, kosher salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all marinade ingredients in a small measuring cup and whisk to thoroughly combine.
Place flank steaks in a zipper bag (or shallow baking dish). Pour marinade into the bag, remove all air, close zipper and place in fridge, turning bag over at least once while it marinates. For optimal flavor, definitely let it set overnight or even two days!
Remove from fridge at least 30 minutes before grilling so it has time to come to room temperature.
Grill to your preferred “done-ness” – let rest for about 10 minutes before slicing. Once sliced, squeeze some fresh lime juice all over, sprinkle some cilantro on top and then a quick sprinkle of kosher salt and it’s ready to serve!