Paleo Steak with Orange Avocado Topping

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Coconut aminos and lime juice lend a bright flavor to this marinated grilled steak. The topping has just the right balance of citrusy orange and buttery avocado for a dinner that’s as flavorful as it is colorful. If you’re not following a Paleo Diet, substitute low-sodium soy sauce for the coconut aminos, if desired. Try this Paleo Steak with Orange Avocado Topping, today!

Paleo Steak with Orange Avocado Topping

Paleo Steak with Orange Avocado Topping

Yields: 8 servings | Serving Size: 4 ounces steak and 1/8 of topping | Calories: 332 | Total Fat: 21 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 74 mg | Sodium: 251 mg | Carbohydrates: 11 g | Dietary Fiber: 5 g | Sugars: 5 g | Protein: 26 g | SmartPoints (Freestyle): 10


  • 2 pounds flank steak
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon coconut aminos
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 oranges, peeled and chopped
  • 2 ripe avocados, pitted and chopped
  • 1 shallot, minced
  • 3 tablespoons chopped fresh parsley


  1. Place flank steak in a large zip-lock plastic freezer bag.
  2. Combine oil, 2 tablespoons lime juice, coconut aminos, and garlic in a small bowl.Pour over steak; seal and turn to coat. Refrigerate 1 hour.
  3. Preheat grill or heat a grill pan over medium-high heat. Remove steak from bag, and discard marinade. Sprinkle steak with salt and pepper.
  4. Grill steak 6 to 7 minutes on each side or until desired degree of doneness.
  5. Let stand 10 minutes before slicing thinly across the grain.
  6. Meanwhile, combine oranges, avocadoes, shallot, parsley and remaining 1 tablespoon lime juice in a medium bowl.
  7. Serve orange-avocado topping over steak.

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