Ginger Lemon Steak (Whole30, Paleo, LCHF, Real Food)

The recipe is a little different than most, in that it uses essential oils for some of flavorings. Now, you may know that I love Young Living essential oils for many reasons. They are a therapeutic-grade essential oil, and unadulterated, unlike most essential oils available. And Young Living has an extensive line of dietary-grade essential oils, called Vitality™, that can be used to as a dietary supplement or added to food and beverages (ordering info here).

I used Ginger Vitality™ essential oil because fresh ginger is simply one of those ingredients I rarely have on hand. And powdered ginger always tasted dusty to me. I used the Lemon Vitality™ here because it sounded good and again, I didn't have fresh lemons laying around and we are not getting started on bottled lemon juice, right?

I suspect that Lime Vitality™ will work wonderfully in this Asian-inspired recipe. I kept the red pepper flake to a minimum because I still have a kid that prefers things on the mild side (I know, and we are going through counseling for this). Feel free to crank up the amount if you like your food with a little more kick.

The recipe also calls for coconut aminos in place of the soy sauce that would usually make up a marinade like this. Coconut aminos are made from aged coconut sap and provides a nice umami component to the marinade, minus the nasty gluten, soy, and other ingredients that need to be avoided.

I used skirt steak here, but I am sure this marinade will work well with boneless chicken thighs or chicken breasts!

Ginger Lemon Steak

For the marinade:

3 cloves garlic, minced
5 tablespoons coconut aminos (I used this one)
3 tablespoons avocado or olive oil
1 tablespoon raw honey
1 teaspoon fish sauce (I used this one)
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
7 drops Ginger Vitality™ Oil (order here)
7 drops Lemon Vitality™ Oil (order here)

2 1/2 pounds inside skirt steak

In a glass dish (for easy clean up, use a plastic food storage bag), combine all of the ingredients for the marinade and blend well. Add the steak and coat the meat well.

Cover the dish, place the steak in the refrigerator and allow the meat to marinate for 2-3 hours.

Grill the meat on a preheated grill until done, about 3-5 minutes per side. Allow the meat to rest for 5 minutes before slicing the meat against the grain. Refrigerate any leftovers.

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