Grilled Flank Steak and Avocado Salad
A vibrant, protein-rich salad featuring tender grilled flank steak and creamy avocado. Tossed in a zesty, homemade cilantro-lime vinaigrette for a refreshing and satisfying meal.
Prep
10 min
Cook
10 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl · Knife and cutting board
Time saver
Store the dressing and greens separately from the steak and avocado if meal-prepping to keep the salad crisp.
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
For the Salad & Steak
For the Cilantro-Lime Vinaigrette
From Your Pantry
Cook along
Instructions
0 of 8 steps complete
Next: Pat the flank steak dry and season…
- 01
Pat the flank steak dry and season…
Pat the flank steak dry and season generously on both sides with salt, black pepper, and a light drizzle of olive oil.
Tap card to mark done - 02
Heat a large skillet or grill pan…
Heat a large skillet or grill pan over medium-high heat. Once hot, cook the steak for 4 to 5 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F.
Look for: it reaches an internal temperature of 130°F
Tap card to mark done - 03
Transfer the steak to a cutting board…
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes to lock in the juices.
Allow: 5 to 10 minutes
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Prepare the dressing
While the steak rests, prepare the dressing. Whisk the finely chopped fresh cilantro together with the juice of both limes, 2 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper.
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Halve the cherry tomatoes and slice the…
Halve the cherry tomatoes and slice the avocado.
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Toss the mixed greens and cherry tomatoes…
In a large mixing bowl, toss the mixed greens and cherry tomatoes with half of the cilantro-lime dressing.
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Slice the rested flank steak against the…
Slice the rested flank steak against the grain into thin 1/4 inch strips.
Tap card to mark done - 08
Divide the dressed greens onto two plates
Divide the dressed greens onto two plates. Top evenly with the sliced steak and avocado, then drizzle the remaining dressing over the top.
Ready when: everything is assembled and ready to enjoy
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