Southwest Flank Steak

Smoky, tangy, and full of Southwest flair, this flank steak can do it all—tacos, salads, or paired with your favorite sides. With chipotle, fresh lime, and a hint of garlic and herbs, it’s packed with bold flavor. An easy make-ahead option, just marinate in advance and pull it out for a quick, satisfying weeknight dinner.

Serves: 4 | Time: 3 hours

Ingredients

• 1/4 cup avocado oil

• 1/4 cup coconut aminos

• 3 cloves (1 Tbsp) garlic, minced

• 2 Tbsp fresh cilantro

• 2 Tbsp apple cider vinegar

• 1 Tbsp lime juice

• 1 Tbsp Dijon mustard

• 2 tsp chipotle powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp dried oregano

• Salt & pepper, to taste

• 1 1/2 - 2 lb flank steak

• Additional 2 tsp avocado oil (for searing)

Instructions

1. Marinade the meat.

   1. In a large bowl, mix together oil, coconut aminos, garlic, cilantro, apple cider vinegar, lime juice, Dijon mustard, chipotle powder, cumin, smoked paprika, oregano, salt, and pepper.

   2. Add the meat, making sure it is evenly coated.

   3. Cover and place in the refrigerator. Let marinade for at least 2 hours, or overnight for the best flavor.

2. Remove from the refrigerator and let it sit at room temperature for about 20-30 so it cooks evenly.

3. Cook the meat.

   1. Heat additional oil in a cast iron skillet or heavy-bottomed pan on medium-high heat.

   2. Add the marinated meat and cook for about 4-5 minutes per side, or until browned. [1]

   3. Transfer cooked meat to a cutting board. Let rest for 10 minutes.

4. Thinly slice against the grain.

5. Serve and enjoy!

Notes

[1] Do not move the meat once in the pan for a good sear.