AIP Marinated Flank Steak

Marinating a flank steak overnight means committing to it before you're even hungry, which can be its own small hurdle when energy is already stretched thin. This one repays that early commitment with almost nothing left to do the next day beyond turning on the grill. That trade, a little foresight for an actual evening off, is worth naming: some days you can't ask more of yourself, only smarter, and this is what smarter looks like.

The real work here happens in the bowl, hours before the steak ever touches the grill. Ginger's gingerols have been researched for their part in easing an immune response that's flared past where it needs to be, and it's the ginger, more than anything else in this bowl, doing that particular job. Neither ginger nor garlic changes the outcome by itself. Together, over 8 hours in the refrigerator, they're one more small, steady input toward a body working to settle down.

Buy the best flank steak you can source. Cut it thin against the grain when it's done resting, and treat the plate like it matters, because it does.

Ingredients

• 1/2 cup coconut aminos
• 2 tablespoons real maple syrup
• 1 inch fresh ginger, peeled and roughly chopped
• 3 cloves garlic, peeled and roughly chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1 flank steak, up to 2 pounds

Method

1. Combine the coconut aminos, maple syrup, ginger, garlic, apple cider vinegar, and sea salt in a blender or food processor. Pulse until the ginger and garlic are fully broken down and the marinade is smooth.
2. Place the flank steak in a zip-lock bag or a shallow dish. Pour the marinade over, seal or cover tightly, and refrigerate for at least 8 hours or overnight. Turn the bag or flip the steak once or twice if you think of it.
3. When you are ready to cook, remove the steak from the refrigerator about 30 minutes ahead to take the chill off.
4. Heat the grill to high. Remove the steak from the marinade, shake off the excess, and discard the remaining marinade.
5. Grill for 4 to 5 minutes per side for medium-rare, or until it reaches your preferred doneness.
6. Transfer to a cutting board and rest for 5 to 10 minutes before slicing. This step matters for juiciness.
7. Slice thinly against the grain and serve.

*Adapted from Wendi's AIP Kitchen*