• 1.5 pound flank steak
  • 1/4 cup olive oil or avocado oil
  • 2 teaspoons Apple Cider Vinegar
  • 2 teaspoons coconut aminos
  • 2 cloves garlic, smashed
  • 2 scallions, sliced thin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fresh cracked black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Salt
  • 1 large onion
  • 2 bell peppers, red and green
4 Servings
Cook Time 30 mins
Total Time 30 mins
Cuisine Mexican
Servings 4 servings


  • Put the flank steak in a shallow bowl or a zip top bag. In a large measuring cup, mix together the oil, vinegar, aminos, garlic, scallions, paprika, cumin, black pepper, oregano, and salt. Stir to combine and pour over the steak. Allow to marinate in the fridge for at least an hour or as long as 24 hours.
  • Preheat oven to 425.
  • Arrange the peppers and onions on a sheet pan and toss with a little olive oil and salt. Spread them out to the edges of the pan.
  • Add the steak to the center of the pan and pour the extra marinade on top.
  • Bake for about 15-20 minutes until the steak registers at about 145 degrees for medium doneness.
  • Remove from the oven and allow to rest about 10 minutes before slicing the steak thin against the grain.
  • Serve with grain free tortillas and fresh sliced avocado.