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Lime-Marinated Flank Steak with Herb Salsa (Gluten-Free)

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  • Complexity: medium


  • 2-pound flank steak
  • Juice from 3 limes, plus 1 teaspoon zest
  • Juice from 1 orange, plus 1 teaspoon zest
  • 3 scallions, roughly chopped
  • 5 cloves smashed garlic, divided
  • 1 teaspoon Dijon mustard
  • 2 anchovy fillets (optional)
  • 3 tablespoons balsamic vinegar
  • 1 cup fresh parsley, loosely packed
  • 1 cup cilantro, loosely packed
  • 1 cup basil, loosely packed
  • About 1 cup olive oil, divided
  • Salt and pepper to taste


  1. Pierce the steak all over with a fork. Pour lime and orange juice, zest, 3 cloves garlic, balsamic vinegar, ½ cup olive oil, and a pinch of salt and pepper in a plastic bag. Add steak to bag and place in a baking dish. Refrigerate for 30 minutes. Allow to come to room temperature after marinating.

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