Gluten free candida flank steak marinade

I love love flank steak because it is so flavorful and can be extremely tender as long as you marinate overnight before cooking. This recipe has been adapted for gluten free and can be easily modified for a strict candida diet which I was on for quite some time. I buy my meat from the local butcher that is organic and hormone free.


I like to use balsamic vinegar but this could easily be replaced with natural apple cider vinegar which works on a candida diet. The apple cider doesn’t have the sweet depth of balsamic but still breaks down the muscle of the meat. Also, if you would prefer to switch the dijon for the candida diet, you can use Keen’s dry mustard .

Here is the flank steak marinade recipe:

1 lemon squeezed

1/2 cup olive oil

3 crushed cloves of garlic

1/4 cup balsamic vinegar or ( natural apple cider vinegar)

1 large tablespoon of french dijon mustard or ( keen’s dry mustard)

1/2 tsp of pepper

1/2 tsp coarse salt

Whisk all the ingredients together. Make sure you slash the steak at a 45 degree angle on the muscle side to make sure the vinegar penetrates.


Add the marinade to pan and generously coat meat on either side before covering with plastic wrap and refrigerating overnight


Take out of the fridge and let warm. Preheat oven to broil or 500 degrees and place rack in stove closest to broiler. Cook 10-12 minutes on each side depending on thickness of meat. For medium, meat should feel firm like the end of your nose. Take out and let rest for 10-15 minutes. You can make gravy by heating up 2 cups of kitchen basics beef stock with 1 large tbls spoons of cornstarch or 2 heaping tsps of arrowroot flour. Add drippings to gravy and let cook 10-15 minutes. Serve with roast potatoes and garlic lemon green beans and enjoy. If you have leftovers, you can make philly cheesesteak sandwiches or beef tacos..yum.