Grilled Flank Steak (or Chicken) Recipe with Garlic Lime Marinade

This hypoallergenic starter recipe was shared with us by Rachel Baumgartel when she wrote for a blog called Fit Fare. Flank steak is a lean cut of meat that benefits from marinating, as it can help make it more tender and flavorful. And the garlic lime marinade in this grilled flank steak makes it an “any meal” option. It pairs well with roasted potatoes and spinach salad, grilled peppers and rice, fajitas or tacos, and more. We think it’s also excellent with Asian-inspired dishes.

Grilled Flank Steak (or Chicken) Recipe with Garlic Lime Marinade - Dairy Free, Gluten Free, Hypoallergenic, Paleo Optional

Grilled Flank Steak (or Chicken) with Garlic Lime Marinade

Rachel likes to marinate this meat for up to 24 hours, but that may be too long. Citrus fruits are great for tenderizing and can make meat “soft” if left too long. Therefore, you can use it as a quick marinade, for just 30-60 minutes, or let it sit for up to 6 hours (in the fridge), if you prefer.

This garlic lime marinade is also great with chicken, but it takes even less time than steak. Marinate the chicken for only 30 to 60 minutes, or up to 4 hours.

Special Diet Notes: Grilled Flank Steak

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, nut-free, peanut-free, keto, and may be paleo-friendly.

For soy-free garlic lime flank steak, replace soy sauce with coconut aminos or omit soy sauce and add 1/8 to 1/4 tsp salt.

Grilled Flank Steak with Garlic Lime Marinade

Author:

Type of recipe: Hall

Kitchen: American

  • ½ cup lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon dry sherry
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon of soy sauce
  • 3 garlic cloves, minced
  • 2 pounds flank steak
  1. In a bowl, whisk together lime juice, olive oil, orange juice, sherry, Worcestershire, soy sauce and garlic.
  2. Put the meat in a baking dish. Pour in the marinade and turn to coat well.
  3. Let the meat marinate for at least 30 minutes and up to 8 hours. Rachel marinates the meat for up to 24 hours, but that can be too long with a citrus-based marinade, which makes the meat mushy.
  4. Grill the meat for 8 to 10 minutes, depending on how well cooked your steak is.
  5. Cut the steak against the grain for maximum tenderness.

Portion: ¼ pound steak calories: 245 Big: 11.2g Saturated fat: 4.2g Carbohydrates: 2.2g Sugar: .6g Sodium: 108mg Fiber: .1g Protein: 31.7g

3.5.3229

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