Name: Marinated Grilled Flank Steak
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 3 lbs flank steak; 1 cup coconut oil or olive oil; 2/3 cup coconut aminos; 1/2 cup apple cider vinegar; juice from 1 lemon; 2 tablespoons of mustard; 6 cloves of garlic, crushed; 1 tablespoon grated ginger (preferably fresh ginger); 1 tablespoon paprika; 1 tablespoon dried chopped onion or onion powder; 1 tablespoon salt; 2 teaspoons dried thyme; 1 teaspoon chili powder

Ingredients

3 lbs flank steak
1 cup coconut oil or olive oil
2/3 cup coconut aminos
1/2 cup apple cider vinegar
juice from 1 lemon
2 tablespoons of mustard
6 cloves of garlic, crushed
1 tablespoon grated ginger (preferably fresh ginger)
1 tablespoon paprika
1 tablespoon dried chopped onion or onion powder
1 tablespoon salt
2 teaspoons dried thyme
1 teaspoon chili powder

Instructions

Cut the flank steak into manageable pieces if it’s not already cut so.
Create the marinade using all the ingredients (except the steak).
Place each piece of steak into a ziplock bag and divide the marinade equally between the bags.
Seal the bags and marinate overnight if possible. I like to use olive oil if marinating overnight or melted coconut oil if only marinating for an hour at room temperature.
Then simply grill them! You can use a meat thermometer to get the steak to the rareness you want. Typically, for medium rare, I grill it on a hot grill with the cover down 3 minutes on each side (internal temperature of the grill is 500-600F).

Notes

Coconut oil will solidify when the temperature drops – I don’t find this to be problematic if you cover the steak well with the marinade, but an alternative is to use olive oil, which works just as well.