Marinated Flank Steak - For the Carnivore Diet

Tender, juicy flank steak marinated the carnivore way with cultured dairy, tallow, and anchovy for deep beefy umami.

This carnivore-friendly marinade uses full‑fat cultured dairy to gently tenderize flank steak while beef tallow and salt‑cured anchovy boost rich, meaty flavor. Most of the dairy is wiped off before cooking, so you get the benefits without noticeable carbs. A brief high‑heat sear keeps the center rosy and the outside well browned.

If you include dairy, kefir or plain yogurt works best for tenderizing. If you avoid dairy, you can still marinate by combining tallow with a little beef broth gel and extra salt for a surface cure; it won’t tenderize as much but still adds savory depth. Grill or cast‑iron both work well—just keep it hot, don’t overcook, and slice thinly against the grain for maximum tenderness.

Ingredients

• 2 lb (900 g) flank steak
• 1 cup plain full‑fat kefir or unsweetened yogurt (dairy optional)
• 2 tbsp beef tallow, melted, plus more for cooking
• 3 salt‑packed anchovy fillets, rinsed and minced (or 1 tbsp fish sauce made only from anchovy and salt)
• 2 large egg yolks
• 2 tsp fine sea salt, divided
• Optional: 1 tsp beef gelatin powder (helps the marinade cling)
• Optional: 2 tbsp unsalted butter for finishing

Instructions

1. Trim silver skin from the flank steak if needed and pat dry. Lightly score the surface in a shallow crosshatch (about 1/8 inch deep) to help the marinade penetrate.
2. Whisk the marinade: kefir or yogurt, melted tallow, minced anchovy (or clean-ingredient fish sauce), egg yolks, 1 tsp salt, and gelatin if using until smooth.
3. Place steak in a zipper bag or shallow dish. Pour in the marinade, coat evenly, and press out excess air. Marinate refrigerated for 4–12 hours (8 hours ideal).
4. Remove steak from marinade. Scrape off most of the marinade and pat the surface dry. Season both sides with the remaining 1 tsp salt.
5. Preheat a grill or cast‑iron skillet over high heat until very hot. Add a thin film of tallow to the cooking surface.
6. Sear the steak 3–4 minutes per side for medium‑rare (internal 130–135°F/54–57°C), moving only to flip. Baste with a little extra tallow during the last minute.
7. Transfer to a board and rest 5–10 minutes. If desired, melt the butter and spoon over the steak while resting.
8. Slice very thinly against the grain at a slight angle and serve immediately with any resting juices.

Time: Total: 8 hours (20 minutes active) Servings: