As a born and raised Montana girl, steak was one of our major food groups growing up. We used to go to the local butcher and purchase meat that came directly from the farm of one of our family friends. My boyfriend, a Boston city boy, thinks this is HILARIOUS and something that only happens in the movies in the 1940’s. He’s learning new “Montana-isms” about me all the time.
I’ll be honest, grilling steak is not something I’ve felt super confident with in the past. It just never seemed to turn out like the steaks I’d order at a restaurant. One day a lightbulb went off and I realized that was probably, in large part, due to the lack of marinade in my own steaks. I would always season them, but it just wasn’t the same.
When I started eating Paleo, I realized that a couple of the most prominent ingredients in marinades are usually sugar and soy. Lovely. So with that discovery, I wanted to create a Paleo-friendly marinade that takes steak to the next level. Not to toot my own horn, but I’m pretty sure I nailed it with this marinade! We devoured these steaks.
Note: It is important to let the steaks marinade for at least 12 hours. Before you leave for work, throw this together really quickly, and they’ll be ready to cook when you get home!
Paleo Steak Marinade
- 2 steaks of your choice - I use sirloin
- 1/4 cup red wine vinegar
- 1/4 cup coconut aminos
- 1.5 Tbsp avocado or coconut or olive oil
- 1 1/2 tsp minced garlic
- 2 tsp pepper
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp sea salt or pink himalayan salt
Combine all marinade ingredients in a gallon size Ziploc bag and shake well. Add your steaks and allow to marinate in the fridge for at least 12 hours.
When ready to cook, take your steaks out of the fridge and allow them to warm up to about room temperature. Someone once told me "a tough steak is a cold steak" and it's true.
Heat up a cast iron or regular skillet on high heat. When hot, add the steak and quickly sear each side. This will help to lock in the flavor while the rest of the steak cooks.
Reduce heat slightly and cook on medium to medium-high, about 4-5 minutes each side.
Note: the time you cook it will vary depending on how well you like your steak done, and how thick the steak cuts are. I like mine between medium and medium rare. Keep in mind that your steak will also continue to cook a bit more after you take it off the heat.
Remove the steaks from the pan and allow to "rest" for about 5 minutes before serving.