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Marinated Flank Steak BLT


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10 min
10 min
Marinated Flank Steak BLT

Okay you guys, get ready for a pretty epic Whole30/Keto/Gluten Free/Paleo sandwich. It’s a Flank Steak BLT made with grass-fed beef, nitrate free bacon, smashed avocado, ranch, and hollowed out heads of iceberg lettuce. 

Just a quick note: keep a fork & knife nearby when you eat this, because it becomes a drippy mess pretty quickly and I’m 100% okay with that. In fact, I think it’s even better when your sandwich is a little messy. You know what I’m talking about, right?


  • 1/2 lb Moink Flank Steak

  • 4-8 slices sugar-free/nitrate free Moink bacon cooked & cooled

  • 1 head iceberg lettuce

  • 2 small tomatoes or one large

  • 2 tbsp mayo

  • 1 avocado smashed

  • 3-4 tbsp ranch


  • 1/4 cup coconut aminos

  • 2 cloves garlic

  • 1/4 tsp black pepper

  • 1/4 tsp onion powder


Marinate the Steak

  1. Slice the garlic and whisk together with the other marinade ingredients.

  2. Pour over the flank steak, cover, and marinate for an hour.

Cook the Steak

  1. Pat the steak dry and season lightly with salt and pepper.

  2. In a hot pan, grill the steak for about 3-4 minutes per side.

  3. Allow it to rest before slicing against the grain.

Assemble the Sandwich

  1. Slice the iceberg in half from the stem, and gently scoop out sections with your hands to make the bun.

  2. Slice the tomatoes. Scoop out the avocado and mash it with a fork.

  3. Layer the lettuce halves with mayo, smashed avocado, sliced tomato, bacon, and slices of the steak.

  4. Drizzle with ranch and season with salt and pepper to taste.


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