Tender Asian-Marinated Flank Steak from The Performance Paleo Cookbook
Author: Stephanie Gaudreau
Recipe type: Main Dish
Serves: 2
Ingredients
1lb flank steak
2 garlic cloves, peeled and smashed
1" piece ginger, peeled and sliced into thin coins
2 green onions, white and light green parts, roughly chopped
¼ cup coconut aminos
2 Tbsp lime juice
2 tsp dark sesame oil
1 tsp fish sauce
1 Tbsp coconut oil
Instructions
Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat dry. Discard the marinade.
Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak and sear for 3 minutes until a golden brown crush has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-lowand cook until it's to our preference, about 4 more minutes for medium.
Let rest on a cutting board for at least 5 minutes before splicing. Cut into thin strips against the grain (muscle fibers). It'll be really tender that way.
Recipe by Sustainable Dish at https://sustainabledish.com/tender-asian-marinated-flank-steak-and-creamy-mango-jalapeno-dressing-from-the-performance-paleo-cookbook/