In an effort to eat healthier while not sacrificing taste, I stumbled upon this recipe in Beyond the Pill by Dr. Jolene Brighten. It’s absolutely delicious and I can’t recommend it enough!
- 3 tbsp avocado oil
- 2 tbsp coconut aminos (or soy sauce)
- 2 tsp fresh lime juice
- 2 tsp apple cider vinegar
- 3 cloves garlic, crushed
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/4 tsp ground paprika (smoked paprika works well, too)
- 1/2 tsp dried thyme
- 1 lb flank steak (skirt steak works, too)
In a small bowl, whisk together avocado oil, coconut aminos, lime juice, apple cider vinegar, garlic, salt, cumin, chili powder, oregano, paprika, and thyme.
Place the steak into a shallow glass dish. Pour the marinade over the meat, ensuring it is entirely coated. Cover and refrigerate overnight.
When ready to cook, remove steak from refrigerator and let sit at room temperature for 20-30 minutes.
Warm stove-top grill pan (or regular cast-iron pan) over high heat. When it’s hot, grill the meat 4 minutes on each side.
Let the meat rest on a cutting board for 5 minutes before slicing against the grain.