ginger lime marinated flank steak

Written by Published on in low carb, Main Dish, Memorial Day, Whole30
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Grilling season is coming…need we say more! We’re all about getting the grill uncovered and warmed back up here. It’s been a long, cold winter here in Provo and we’re ready to be outside.

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!

Don’t limit this marinade to steak only, although we’ve not tested it out, we’re guessing it would also be absolutely amazing to marinate some chicken in, absolutely overnight for optimal flavor. If you can’t find the new Big Tree Farms ginger lime coconut aminos, you can certainly use the original, the flavors might not be as deep, but still delicious.

Crank up the grill and enjoy!

ginger lime flank steak

  • Servings: 4-6
  • Difficulty: easy
  • Print

grilling season is on point with this tangy marinated flank steak



Credit: backporchpaleo.com

Ingredients

  • 1 flank steaks
  • 1 cup Big Tree Farms ginger lime coconut aminos
  • ½ cup fresh lime juice
  • 4 cloves garlic, finely chopped
  • 1 quarter sized piece of ginger, peeled and micro-planed or finely diced
  • handful of cilantro, finely chopped
  • ½ tsp Redmond Real Salt
  • pinch of white pepper
    • post grilling
  • fresh lime wedges
  • handful of cilantro, finely chopped
  • Redmond Real Salt kosher salt

Directions

  1. Combine all marinade ingredients in a small measuring cup and whisk to thoroughly combine.
  2. 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!
  3. Remove from fridge at least an hour before grilling so it has time to come to room temperature.
  4. 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 Redmond Real Salt kosher salt and it’s ready to serve!

5 Comments

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  4. ctgal7
    March 12, 2022 at 2:27 pm  ·  Reply

    This is wonderful. I am on a fodmap diet to resolve one of my issues. But this will work for me! Can I subscribe to emails from you with new recipes? I can’t seem to find something to do that with. Thanks! I have to be pretty much paleo because of a rice issue and completely gluten free as well. Thank you.

    • Michelle
      March 17, 2022 at 8:42 am  ·  Reply

      Hi there! So happy this recipe works for you, it’s a tasty one! When you land on the blog, there should be a pop up to subscribe but it appears that is not working right now. So sorry about that. If you’d like to send an email to backporchpaleo@gmail.com I can get you added manually so you receive notifications when a new recipe is posted and receive our newsletter. ~Michelle

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