Savory Paleo Korean-Inspired Grill Recipe with Easy Coconut Aminos Marinade
A quick and easy paleo-friendly Korean-inspired grilled beef recipe using a flavorful coconut aminos marinade that is gluten-free and perfect for weeknight dinners or cookouts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes to 2 hours 25 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean-inspired
Ingredients
Scale
- 1/3 cup coconut aminos
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey or maple syrup
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced
- 1 teaspoon apple cider vinegar
- 1.5 pounds thinly sliced beef (flank steak or skirt steak)
- Sesame seeds for garnish (optional)
Instructions
- Prepare the marinade: In a medium mixing bowl, whisk together 1/3 cup coconut aminos, 2 tablespoons toasted sesame oil, 2 tablespoons honey, minced garlic, grated ginger, red pepper flakes (if using), sliced green onions, and 1 teaspoon apple cider vinegar until smooth and fragrant (about 5 minutes).
- Slice the beef thinly: If not pre-sliced, place the beef in the freezer for 20 minutes to firm it up, then slice against the grain into thin strips about 1/4 inch thick (10 minutes).
- Marinate the beef: Add the sliced beef to the marinade, coat thoroughly, cover with plastic wrap, and refrigerate for at least 30 minutes, ideally 1 to 2 hours (can marinate up to 12 hours) for maximum flavor.
- Preheat the grill: Heat grill or grill pan to medium-high (about 400°F). Lightly oil the grates to prevent sticking (5 minutes).
- Cook the beef: Place marinated strips on the hot grill in a single layer. Cook 2-3 minutes per side until nicely charred but still juicy inside. Avoid overcrowding; cook in batches if needed (4-6 minutes per batch).
- Rest and garnish: Remove beef from grill and let rest for 2 minutes. Garnish with sesame seeds and additional sliced green onions if desired.
Notes
Do not marinate longer than 12 hours to avoid mushy meat. Pat meat dry before grilling to prevent flare-ups. Use a meat thermometer to check for medium-rare at 130°F. Rest meat after grilling for juicy results. Can substitute beef with chicken thighs, pork, shrimp, or vegetarian options like portobello mushrooms or tofu.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 300
- Fat: 12
- Carbohydrates: 5
- Protein: 28
Keywords: paleo, Korean BBQ, coconut aminos, gluten-free, grilled beef, marinade, healthy, quick dinner