This Marinated Flank Steak is perfect for summer grilling and backyard celebrations. It looks complicated, but is very easy to make!Jump to Recipe
Sum-sum-summuhtime! ☀️ It’s time to grill, yo! THIS is a beautiful piece of charred goodness. It’s perfect for Fathers’ Day, Independence Day, or whatever you might be celebrating. We had a favorite recipe from my husband’s family for marinated flank steak, but as you might guess, it had things in there that someone on the AIP should not have! (I’m looking at you, copious brown sugar, soy, and bourbon.) So here is my version – still delicious, but also AIP compliant. Yay! 🎉
A couple of notes first:
1.) Though I’ve indicated that the steak be marinated for eight hours, you could do it longer to intensify the flavors. I’ll leave that in your capable hands.
2.) Cooking time is also up to you – your preference for doneness, and the thickness of your steak.
OK, fire up that grill, and let’s get started!
AIP Marinated Flank SteakCourse: MainCuisine: AIP, PaleoDifficulty: Easy
This Marinated Flank Steak is perfect for summer grilling and backyard celebrations. It looks complicated, but is very easy to make!
1/2 C. coconut aminos (This kind is the best!)
2 T. real maple syrup
1” fresh ginger, peeled and roughly chopped
3 cloves of garlic, peeled and roughly chopped
2 T. apple cider vinegar
1/2 t. sea salt
1 flank steak, up to two pounds
- Whirl first six ingredients in a blender, or mini food processor to make marinade.
- Place flank in a shallow container, or re-sealable bag. Pour marinade over the meat. Turn to coat. Cover/close and refrigerate for eight hours, turning a couple of times.
- Take flank out of the refrigerator about an hour before you plan to cook it to allow it to come up to room temperature. (This will keep you from having your flank burned on the outside and cold on the inside!)
- Cook on a high grill (450 degrees) for 4-5 minutes per side, depending on your desired doneness and thickness of steak.
- Take flank off the grill. Tent it with foil, and let it rest for 10 minutes. Cut across the grain in 1/2” strips to serve.
- Serving suggestions: This steak pairs well with AIP mashed potatoes and a salad with Caesar dressing.
- I often talk about a mini processor on here. I use the Cuisinart 3-Cup Mini-Prep Plus Food Processor. It is an invaluable tool for making dressings, marinades, pesto, etc., and works better than a blender for these kinds of things, IMO. They come in fun colors, too. Mine is yellow! ☀️
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