Marinated Flank Steak

Serves: 6

Coconut aminos don't contain any soy, are a great substitute for soy sauce. You can find it in most grocery stores by the soy sauce. Another good, gluten-free substitute is Tamari Sauce.

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:


3 medjool dates, pitted and softened if necessary by soaking in very hot water
2 tablespoons water (you can use the soaking water for the dates, if you want)
1/3 cup coconut aminos (or Tamari Sauce)
1 tablespoon spicy brown mustard
1 tablespoon apple cider vinegar
2 garlic cloves
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
freshly ground black pepper or crushed red pepper flakes for spice
1/4 teaspoon sea salt
1/4 cup olive oil or avocado oil
1.5 pounds beef flank steaks
chopped fresh chives, green onion or your favorite fresh herbs for garnish


Combine all marinade ingredients in a

high speed blender

except for the olive oil, then once pureed, add the olive oil with the blender running on low.

Score the steak all over with a knife, place in a large bowl and pour all the marinade over the steak, turning to completely coat. Cover tightly in plastic wrap and marinate for at least 2 hours and up to overnight.

Once ready to grill, preheated grill to medium high heat. Remove most of the marinade from steak, leaving a very thin coating. The rest of the marinade can either be discarded, or boiled into a sauce for the steak (see instructions below)

Place the steak on the hot grill and turn after the first side is browned with visible grill lines, repeat on the second side. Lower the heat to medium, cover the grill and continue to cook until steak is done to preference, turning once. I press the steak to determine if it’s “medium” but you can use a meat thermometer to be more precise.

Once done, remove the stead to a large platter and loosely cover with aluminum foil for 5-10 minutes to allow juices to distribute. Then, using a fork and long sharp knife cut the steak against the grain (opposite direction that the lines of the meat run in) in 1/2 inch slices on a slight angle.

To turn marinade into a sauce, bring it to a full boil in a small saucepan and allow to boil/strong simmer for 5-10 minutes. Add a bit of coconut aminos and a few drops of hot sauce and serve with steak

Serve steak with veggies, over salad, with sweet potato fries and with the sauce (or your favorite sauce)

*Recipe note

steak can also be made stovetop in a large cast iron skillet


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