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.
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
Mood changes
Watch the whole day
Mood can overlap with sleep, stress and cycle changes. Food and supplements are not substitutes for support when symptoms persist.
Track: mood + sleep + cycle
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
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
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.
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.
Tap card to mark done - 04
While the steak rests
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.
Tap card to mark done - 05
Halve the cherry tomatoes and slice the…
Halve the cherry tomatoes and slice the avocado.
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In a large mixing bowl
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.
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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.
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The nutrition underneath
Why this bowl holds together
Always slice flank steak across the…
Always slice flank steak across the grain (perpendicular to the natural lines in the meat) to ensure it stays incredibly tender.
If you have an extra 30…
If you have an extra 30 minutes, you can use half of the lime dressing as a marinade for the steak before cooking to deepen the flavor.
Store the dressing and greens separately…
Store the dressing and greens separately from the steak and avocado if meal-prepping to keep the salad crisp.
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