Tender Flank Steak
- 1/3 cup olive oil
- 2 tbsp garlic oil
- 2 tbsp lemon juice
- 2 tbsp coconut aminos
- 1 tbsp sea salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
- 1.25 lb flank steak grass-fed, if possible
Place a gallon-sized freezer bag into a large bowl with the mouth open. Add olive oil, garlic oil, red wine vinegar, coconut aminos, sea salt, pepper, and oregano into the bag. Place steak in the bag and ensure good coverage of marinade on steak.
Place bagged steak and bowl into the fridge and let marinate for at least 6 hours or overnight.
When you’re ready to prepare steak, remove steak from the fridge and allow to come to room temperature; this usually takes about 40 minutes.
Heat skillet over medium-high heat and allow to preheat for a minute, add approximately a tablespoon of fat (tallow, coconut oil, avocado oil, etc..) to the pan when it’s hot.
Remove steak from marinade and place in the hot pan with the cooking fat. Cook for 3-5 minutes on each side for a medium-rare steak.
Remove steak from heat and allow to rest for five to ten minutes. Afterwards, cut steak against the grain into ¼ inch slices. Serve hot.