Make the marinade: In a bowl, whisk together 1/3 cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons coconut aminos, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2–3 teaspoons minced garlic, 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme, 1/2 teaspoon red pepper flakes, 1 teaspoon black pepper, and 1–1.5 teaspoons kosher salt. If using, add 1 teaspoon Worcestershire sauce.

Prep the steak: Pat the steak dry with paper towels. This helps the marinade cling and promotes a good sear later.

Combine: Place steak in a zip-top bag or shallow dish. Pour the marinade over, pressing out excess air if using a bag. Turn to coat all sides.

Marinate: Refrigerate for at least 30 minutes and up to 24 hours. For flank or skirt steak, 2–8 hours is ideal; for thicker cuts like ribeye or strip, 4–12 hours works well. Flip once halfway through.

Bring to room temp: Remove the steak from the fridge 30 minutes before cooking. Pat dry again to remove excess marinade; this helps with browning.

Cook your way: Grill over high heat, pan-sear in a hot cast-iron skillet with a bit of avocado oil, or broil. Aim for a deep brown crust. For medium-rare, cook to an internal temp of about 130–135°F (54–57°C).

Rest and slice: Let the steak rest 5–10 minutes. Slice against the grain, especially for flank or skirt, to keep it tender.

Finish: Spoon any resting juices over the slices. Garnish with a sprinkle of flaky salt or fresh herbs if you like.