Chimichurri Flank Steak Salad
A vibrant, iron-rich salad featuring juicy flank steak and a zesty chimichurri dressing. Paired with fresh greens and cherry tomatoes for sustained afternoon energy.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Brain fog
Add the missing context
Sleep, stress, meals and symptoms overlap. Seeing them together is more useful than crediting one ingredient.
Track: focus + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Large skillet · Knife and cutting board
Time saver
Meal Prep: If making this ahead of time, store the cooked steak, chimichurri, and vegetables in separate containers to keep the greens crisp until you are ready to eat.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 6 steps complete
Next: Pat the flank steak dry with a…
- 01
Pat the flank steak dry with a…
Pat the flank steak dry with a paper towel and season both sides generously with salt and black pepper.
Tap card to mark done - 02
Heat the olive oil in a skillet…
Heat the olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for 4 to 5 minutes per side for a medium-rare finish.
Tap card to mark done - 03
Remove the steak from the skillet and…
Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes. This step is essential to keep the meat juicy.
Tap card to mark done - 04
While the steak rests
While the steak rests, arrange the mixed greens, cherry tomatoes, and red onion in a large serving bowl.
Tap card to mark done - 05
Slice the rested steak thinly against the…
Slice the rested steak thinly against the grain (perpendicular to the natural lines in the meat) to ensure a tender bite.
Tap card to mark done - 06
Top the salad with the sliced steak…
Top the salad with the sliced steak and drizzle the chimichurri sauce over everything as a dressing. Toss gently before eating.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Slicing Technique
Slicing Technique: Slicing against the grain is the secret to tender flank steak. Look for the long muscle fibers running down the meat and cut across them at a 90-degree angle.
Meal Prep
Meal Prep: If making this ahead of time, store the cooked steak, chimichurri, and vegetables in separate containers to keep the greens crisp until you are ready to eat.
Serving Preference
Serving Preference: You can serve the steak slightly warm or entirely chilled over the greens, depending on your preference.
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