My Turn at the Grill!
Flank Steak. It is a big hit with the entire family. I love making this along with sweet potatoes in foil and asparagus in foil and send the entire dinner to the grill and to my husband! Does that sound familiar? It keeps the heat out of the kitchen and I too love to grill myself while my husband is away.
This is a base recipe. You can play with this very easily depending on the theme of your party. It is easy to sub out the acid for another, say lime juice for lemon, Apple Cider Vinegar or balsalmic vinegar. You can sub out the fat, I use avocado oil, but you can use whatever your favorite oil that has a high smoking point. The seasonings can be subbed out as well to change the overall flavor. Changing cumin with ginger or coriander with turmeric could make this AIP. Since cumin and coriander are seeds they are not strict AIP, but very AIP friendly.
I usually make two flank steaks at a time and freeze the second one, if it’s not gobbled up by the family. I also like 100% grass fed and finished, pasture raised beef. I can taste the difference and feel the difference since switching over to eating exclusively grass fed and pasture raised beef.
This steak goes well in a salad, for anything with a Mexican flare (fajitas, taco’s) and we usually eat this with a cooked vegetable and salad or sweet potatoes and veggies on the grill.
Ingredients
- 2 lb flank steak
- juice of 2 limes (about 4 Tbl)
- 2 Tbl of Avocado Oil
- 2 Tbl Coconut Aminos
- 3 tsp Coarse Sea Salt
- 2 garlic cloves, peeled and smashed
- 1tsp cumin
- 1tsp coriander
- 1tsp garlic powder
- 1/2 tsp fresh cracked black pepper
Instructions
- Place flank steak in a resealable bag.
- Combine all ingredients in a cup or small bowl.
- Once ingredients are mixed well, pour over steak in bag.
- Let steak marinate for 4-6 hours.
- If you don't have time, leave meat on the counter marinating for an hour. The flavors will still penetrate the meat, although not as ideal, it still works very well. This is how I usually end up doing it!
- Grill on medium high-high for 8 minutes on one side.
- Turn the heat slightly down to medium high for 7 minutes on the other, depending on thickness and desired meat temperature. We usually go for medium rare-medium.
- Let the steak rest under a foil tent for at least 10 minutes to let the juices redistribute. This is an important step easily forgotten or overlooked, PEOPLE, let your meat rest!
- Thinly slice the steak against the grain.
2Lbs of flank steak
marinade mixed up (makes about 1/2 cup of marinade)
Resting the meat under a foil tent
Slicing the meat against the grain
Enough steak for 6-8 people, more if having fajitas
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What is your favorite meat to throw on the grill for parties? Any go-to marinades or seasonings that you use weekly? Please share recipes or idea in the comments below.
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