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Spanish Beef


  • 1/2 cup sherry vinegar

  • 1/2 cup extra virgin coconut oil

  • 1/4 cup Dijon mustard

  • 1/4 cup smoked paprika

  • 8 cloves garlic, minced (optional)

  • salt and ground black pepper to taste

  • 4 pounds very thin flank steak

Total Time: 15 min Prep: 10 min Cook: 5 min
Yield: 8 Level: easy


  1. Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. Whisk sherry vinegar, extra virgin coconut oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes.
  3. Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.