📝 About This Recipe
Experience the vibrant flavors of the Southwest with this Paleo-friendly masterpiece featuring premium grass-fed flank steak. Marinated in a bright blend of lime, orange, and smoky chipotle, the beef develops a deeply caramelized crust while remaining tender and juicy. The dish is elevated by a crisp, peppery radish salsa that provides a refreshing crunch, making it a sophisticated, grain-free celebration of high-quality game meats.
🥗 Ingredients
The Beef & Marinade
- 2 pounds Grass-fed Flank Steak (trimmed of excess silver skin)
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 2 tablespoons Fresh Orange Juice
- 4 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Chipotle Powder (for a hint of smokiness)
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Radish Salsa
- 1 cup Red Radishes (finely diced)
- 1/4 cup Red Onion (finely minced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 piece Jalapeño (seeded and minced)
- 1 tablespoon Lime Juice
- 1/4 teaspoon Sea Salt (to taste)
For Serving
- 1 piece Avocado (sliced)
- 4 pieces Lime Wedges
👨🍳 Instructions
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1
In a small bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, cumin, chipotle powder, salt, and pepper to create the marinade.
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2
Place the grass-fed flank steak in a large glass dish or a heavy-duty resealable bag. Pour the marinade over the meat, ensuring it is fully coated.
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3
Seal the container and refrigerate for at least 4 hours, or up to 8 hours. Grass-fed beef is leaner, so this time is essential for tenderizing the fibers.
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4
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature; this ensures even cooking throughout.
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5
While the meat rests, prepare the radish salsa. In a medium bowl, combine the diced radishes, minced red onion, cilantro, and jalapeño.
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6
Toss the salsa with lime juice and sea salt. Cover and set aside so the flavors can marry.
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7
Preheat your grill or a heavy cast-iron skillet over medium-high heat. You want the surface to be screaming hot to achieve a proper char.
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8
Remove the steak from the marinade and pat it dry with paper towels. A dry surface is the secret to a perfect crust.
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9
Place the steak on the grill or skillet. Sear for 5-6 minutes on the first side without moving it, until a deep brown crust forms.
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10
Flip the steak and cook for another 4-5 minutes. For grass-fed beef, I highly recommend aiming for medium-rare (an internal temperature of 130-135°F).
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11
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for a full 10 minutes. This allows the juices to redistribute.
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12
Locate the grain of the meat. Use a sharp knife to slice the steak thinly against the grain at a slight diagonal.
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13
Arrange the steak slices on a platter, top generously with the radish salsa, and garnish with avocado slices and lime wedges.
💡 Chef's Tips
Always slice against the grain to ensure every bite of the flank steak is tender. Don't overcook grass-fed beef; because it is leaner than grain-fed, it can become tough if cooked past medium. If you don't have radishes, jicama makes an excellent Paleo-friendly substitute for the salsa crunch. Patting the meat dry before searing is the difference between 'steamed' meat and a professional 'char'. Use a meat thermometer to take the guesswork out of the internal temperature.
🍽️ Serving Suggestions
Serve alongside a warm salad of sautéed kale and bell peppers. Pair with a chilled hibiscus tea (Agua de Jamaica) sweetened with a touch of honey. Add a side of roasted sweet potato wedges for a complete Paleo meal. Serve inside large butter lettuce leaves for a 'taco' style experience. Top with a dollop of homemade Paleo-friendly guacamole.