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Home » Paleo Grilled Flank Steak (Carne Asada)

Paleo Grilled Flank Steak (Carne Asada)

April 15, 2020 by Taryn Solie Leave a Comment Last Modified: April 15, 2020

This Grilled Flank Steak recipe uses an easy marinade to make a flavorful and delicious meal. With garlic and lime juice as the main ingredients, the flank steak is marinated overnight then grilled to perfection – perfect for tacos, fajitas, burritos, or just eaten plain. Includes step by step instructions and photos for how to make this gluten free, paleo, and Whole30 compliant dinner.

strips of grilled flank steak on a cutting board

This it it. If you like tender, juicy, flavorful flank steak, then you really have to look no further than this carne asada marinade. I could honestly eat this steak for the rest of my life, it’s that good.

The marinade is really easy to make, and all you have to do is let the flank steak sit in it overnight, then grill it up in less than 15 minutes. Use it for tacos, fajitas, burrito bowls (we love this recipe), or just eat it with some veggies.

Did I mention it’s not only gluten free, but also paleo and Whole30 compliant? Healthy, easy, AND  delicious – you really can’t ask for much more. Read on to see how to make this amazing flank steak for your dinner.

How to Make Grilled Flank Steak

STEP 1: MAKE THE MARINADE

squeezing lime juice into measuring cup

Use a small sharp knife and cutting board to cut the limes in half. In a large liquid measuring cup, juice each lime half until you have about 1/4 cup fresh lime juice. Measure out the avocado oil, coconut aminos, ground cumin, ground coriander, and kosher salt with measuring spoons and empty into the measuring cup.

pressing garlic into measuring cup with flank steak marinadegrilled flank steak marinade in a measuring cup with a whisk

Peel the skin off the garlic cloves and use a garlic press to squeeze the pressed garlic into the measuring cup with the rest of the marinade. Stir the marinade together with a small whisk or other utensil.

STEP 2: LET THE STEAK MARINATE

flank steak marinating in a sealed plastic bag

Take the flank steak out of its wrapping and place it in a large sealable plastic bag (or other container where it can lie flat). Pour the marinade over the steak and seal the bag closed, then massage the marinade into the steak until its well covered. Place in the fridge overnight.

STEP 3: GRILL THE STEAK

carne asada cooking on the grill

When ready to grill, take the steak out of the fridge roughly 30 minutes before placing on the grill. Set the grill to 400 degrees F and when it’s reached temperature, place the steak on the grill with a pair of tongs.  Grill the steak for 6 minutes on one side, then flip it and cook for another 6 to 8 minutes.

checking internal temperature of flank steak on the grill

Check the internal temperature of the steak (we use a Thermapen to do this), pulling it off the grill when it’s 5 to 10 degrees under your desired temperature. For reference use the following temperatures:

  • 130 degrees F for medium rare
  • 140 degrees F for medium
  • 150 degrees F for medium well
  • 160 degrees F for well done

Once the steak is done cooking, place it on a large cutting bard and let it rest for 10 minutes. After it rests, cut it into slices using a large sharp knife. Cut it across the grain (perpendicular to the lines in the steak that run lengthwise). Serve immediately.

sliced carne asada on a cutting board

You may have a couple of questions about grilled flank steak (or carne asada) – let’s get to those now.

WHAT IS CARNE ASADA?

Carne asada translates to “grilled meat”. It is a Mexican dish that usually involves marinating a steak and then grilling or searing it. You can get more background on carne asada on the Wikipedia page.

WHAT CUT OF MEAT IS CARNE ASADA?

Typically carne asada is skirt steak, but there can be many types of meat used. In this recipe, flank steak is used.

IS FLANK STEAK EXPENSIVE?

Flank steak is moderately priced – cheaper than tender cuts like filet mignon, but more expensive than really tough cuts like chuck roast.

HOW DO YOU COOK FLANK STEAK SO IT’S NOT TOUGH?

Flank steak is a tough cut of meat. You’ll want to either use a marinade to help tenderize the meat (which is what this recipe does), or you could try braising it in liquid.

HOW DO YOU KNOW WHEN FLANK STEAK IS DONE?

Because flank steak is a tougher cut of meat, you don’t want to over cook it and risk drying it out. I recommend cooking it until the internal temperature reaches no higher than 145 degrees F, keeping in mind that the internal temp will continue rising a couple degrees after it comes off the grill. This is where a meat thermometer is necessary – we’ve had a Thermapen for years and I highly recommend it. 

COOKING TIPS

  • Don’t forget to take your flank steak out of the fridge to warm for 30 minutes before you fire up the grill. If your steak is still too cool when you grill it, it will cook unevenly and be overly done on the outside and cool and raw on the inside.
  • Be sure to wash your hands after touching the raw steak! Raw meat can make you sick and you will contaminate any surface you touch before washing your hands.
  • When cutting the steak, make sure and cut against the grain. Meaning, you want to cut perpendicular to the lines in the steak that run lengthwise. Since flank steak is a tougher piece of meat, cutting against the grain will make it easier to eat.

RECIPE VARIATIONS

  • Try a different cut of steak! Skirt steak would work well, though is thinner so won’t need to cook it as long.
  • Mix up how you’re going to serve it! We love to eat it plain, but this recipe works well in fajitas, in tacos, in burrito bowls (like this steak burrito bowl), or really any dish with Mexican flavors.
  • You can either cut the steak into 1/4 inch strips or shave it into very thin slices, whatever your preference is!

PIN THIS GRILLED FLANK STEAK FOR LATER!

pin for grilled flank steak

IF YOU’RE LOOKING FOR MORE GRILLING IDEAS, CHECK THESE OUT!

  • Grilled Teriyaki Chicken (Whole30, Paleo, GF)
  • Greek Lamb Skewers (Whole30, Paleo, GF)
  • Asian Steak Marinade (GF)
  • Teriyaki Chicken Kabobs (Whole30, Paleo, GF)
  • Grilled Dijon Chicken (Whole30, Paleo, GF)
  • Dry Rubbed Steak (GF)

OR IF YOU NEED SOME EASY GLUTEN FREE & WHOLE30 DINNER IDEAS, TAKE A LOOK AT THESE!

  • Mexican Ground Beef Skillet
  • Paleo Ground Beef Stroganoff
  • Instant Pot Greek Chicken
  • Paleo Ground Beef & Broccoli
  • Paleo Meatloaf Muffins

If you make this Carne Asada (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!

YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.

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RECIPE FOR GRILLED FLANK STEAK

sliced of carne asada on a cutting board
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Paleo Grilled Flank Steak

This Carne Asada recipe uses an easy marinade to make a flavorful and delicious meal. With garlic and lime juice as the main ingredients, the flank steak is marinated overnight then grilled to perfection - perfect for tacos, fajitas, burritos, or just eaten plain. Includes step by step instructions and photos for how to make this gluten free, paleo, and Whole30 compliant dinner.
Course Main Course
Cuisine American
Keyword steak, whole30
Prep Time 8 minutes
Cook Time 12 minutes
Marinating Time 1 day
Total Time 1 day 20 minutes
Servings 8
Calories 239kcal
Author Taryn Solie

Equipment

  • A small sharp knife
  • A cutting board
  • A liquid measuring cup
  • A juicer
  • Measuring spoons
  • A garlic press
  • A small whisk (or other utensil)
  • A large sealable plastic bag (like ziploc)
  • A grill
  • A pair of tongs
  • A large sharp knife

Ingredients

  • 2 small limes or 1/4 cup fresh lime juice
  • 2 tbsp avocado oil
  • 2 tbsp coconut aminos
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 1/2 tsp ground coriander
  • 5 large cloves garlic
  • 2.5 lbs flank steak

Instructions

  • Use a small sharp knife and cutting board to cut the limes in half. In a large liquid measuring cup, juice each lime half until you have about 1/4 cup fresh lime juice. Measure out the avocado oil, coconut aminos, ground cumin, ground coriander, and kosher salt with measuring spoons and empty into the measuring cup.
  • Peel the skin off the garlic cloves and use a garlic press to squeeze the pressed garlic into the measuring cup with the rest of the marinade. Stir the marinade together with a small whisk or other utensil.
  • Take the flank steak out of its wrapping and place it in a large sealable plastic bag (or other container where it can lie flat). Pour the marinade over the steak and seal the bag closed, then massage the marinade into the steak until its well covered. Place in the fridge overnight.
  • When ready to grill, take the steak out of the fridge roughly 30 minutes before placing on the grill. Set the grill to 400 degrees F and once it's come to temperature, place the steak on the grill with a pair of tongs. Cook the steak for 6 minutes on one side, then flip it and cook for another 6 to 8 minutes, until the internal temperature of the steak reaches your desired doneness.
  • Once the steak is done cooking, place it on a large cutting bard and let it rest for 10 minutes. After it rests, cut it into slices using a large sharp knife. Cut it across the grain (perpendicular to the lines in the steak that run lengthwise). Serve immediately.

Notes

For reference use the following temperatures:
  • 130 degrees F for medium rare
  • 140 degrees F for medium
  • 150 degrees F for medium well
  • 160 degrees F for well done

Nutrition

Calories: 239kcal | Carbohydrates: 3g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 743mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg

Filed Under: Beef, Main Dish, Recipes, Whole30

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Hi, I’m Taryn!

My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen.
I am all about amazing gluten free food for families. I test my recipes over and over again and have taste testers who are gluten free and those who aren’t, because I want to make sure my recipes taste good for EVERYONE. Read more...

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