You can prepare this on your cooktop or take it up a notch and grille outside. Either way it will impress!
- 3 medjool dates pitted and softened by soaking in hot water
- 1/3 cup coconut aminos
- 1 tbsp spicy brown mustard
- 1 tbsp apple cider vinegar
- 2 garlic cloves
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Black pepper or crushed red pepper flakes
- 1/4 tsp sea salt
- 1/4 cup olive oil or avocado oil
- Combine all marinade ingredients in a high speed blender except for the olive oil, then once pureed, add the olive oil with the blender running on low.
Store, label and refrigerate
1 1/2 lbs flank steak
- Score flank steak with a knife.
- Store, label and refrigerate
- Place scored steak in a zip lock bag and pour all the marinade over the steak. Zip bag and mix well so that steak is completely coated. turning to completely coat.
- Once ready to grill, preheat grill to medium high heat. Remove steak from bag, leaving a very thin coating. The rest of the marinade can either be discarded, or boiled into a sauce for the steak (see instructions below)
3. Place the steak on the hot grill and turn after the first side is browned with visible grill lines, repeat on the second side. Lower the heat to medium, cover the grill and continue to cook until steak is done to preference, turning once. Use a meat thermometer.
4. Once done, remove the steak to a large platter and loosely cover with aluminum foil for 5-10 minutes to allow juices to distribute. Then, using a fork and long sharp knife cut the steak against the grain (opposite direction that the lines of the meat run in) in 1/2 inch slices on a slight angle.
To turn marinade into a sauce, bring it to a full boil in a small saucepan and allow to boil/strong simmer for 5-10 minutes. Add a bit of coconut aminos and a few drops of hot sauce and serve with steak.
This was a winner in my house!! Marinating this one overnight was definitely the way to go and I thoroughly enjoyed it. So much flavor, and so good with the marinade drizzled over the top.
We hope you enjoy!
Katie and Judy