Paleo & Whole30 Marinated Flank Steak

Anytime I get to eat steak all week is a great week! This one turned out tasting amazing and it was super easy to make, so it will most definitely become a go-to recipe for me. There was plenty of marinade left over too, which can be reheated (see step 6) and served with the meal. Hit up the grocery store on a Saturday, throw all the marinade ingredients into a mixer, and cover it over the steak overnight. Then, whenever you have time on Sunday, grill up the marinated steak and serve over your favorite salad blend, grilled or roasted vegetables, and baked or roasted potato. That is how you meal prep like a boss and eat good all week long! Just kidding, but really, eating better doesn't mean spending all day in the kitchen or eating bland foods. A little bit of planning ahead of time and you could set yourself up for a great week. This steak does have a hint of mustard flavor to it, so if you enjoy that taste then I recommend giving this recipe a try! 

​Paleo & Whole30 Marinated Flank Steak
Ingredients:

• 3 medjool dates pitted and softened if necessary by soaking in very hot water
• 2 tbsp water you can use the soaking water, if you want
• 1/3 cup coconut aminos*
• 1 tbsp spicy brown mustard (I used OrganicVille Stone Ground Mustard)
• 1 tbsp raw apple cider vinegar or preferred vinegar
• 2 garlic cloves
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• black pepper or crushed red pepper flakes for spice
• 1/4 tsp sea salt
• 1/4 cup olive oil or avocado oil (I reduced to using 2 1/2 Tbsp Olive Oil)
• 1.5 lbs flank steak (I used just over 2 lbs)
• chopped fresh chives, green onion, or your favorite fresh herbs for garnish

Directions:

1. 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.
2. 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.
3. 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)
4. 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.
5. 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. See this video for quick easy instructions showing how to do this.
6. 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
7. Serve steak with veggies, over salad, with sweet potato fries and with the sauce (or your favorite sauce)
8. **Note: Steak can also be made stove top in a large cast iron skillet.

Recipe Notes
*Gluten-free liquid aminos or soy sauce is a non-paleo/whole30 alternative

Original recipe found here