Grilled Flank Steak Salad with Chimichurri Vinaigrette
Tender grilled flank steak served over crisp greens, cucumber, and avocado with a vibrant cilantro-chimichurri dressing. It offers a fresh, herbaceous crunch with satisfying savory richness.
Prep
15 min
Cook
10 min
Total
33 min
Makes
2 servings
Created together. Shared with you.
Made by Fiona + Lila
Fiona created this recipe with Lila and shared it with the perimenopause community.
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 HealthComfortably 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
Steadier 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
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
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
10 min
Total
33 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl · Knife and cutting board
Time saver
Leftover grilled steak keeps well in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Preheat your outdoor grill or indoor cast-iron grill pan over medium-high heat…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your outdoor grill or indoor cast-iron…
- 01
Preheat your outdoor grill or indoor cast-iron…
Preheat your outdoor grill or indoor cast-iron grill pan over medium-high heat until hot (around 450°F (232°C)).
Look for: hot (around 450°F (232°C))
Tap card to mark done - 02
Pat the flank steak dry
Pat the flank steak dry with a paper towel and season both sides evenly with salt and black pepper.
Tap card to mark done - 03
Whisk together the extra virgin olive oil
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic clove, chopped fresh cilantro, dried oregano, and crushed red pepper flakes until fully blended to make the vinaigrette.
Look for: fully blended to make the vinaigrette
Tap card to mark done - 04
Place the flank steak on the hot…
Place the flank steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130°F to 135°F (54°C to 57°C).
Look for: an instant-read thermometer inserted into the thickest part reads 130°F to 135°F (54°C to 57°C)
Tap card to mark done - 05
Transfer the steak to a cutting board…
Transfer the steak to a cutting board and let it rest undisturbed for 8 minutes to retain its juices.
Allow: 8 minutes
Tap card to mark done - 06
Toast the pumpkin seeds for 2 to…
In a dry skillet over medium-low heat, toast the pumpkin seeds for 2 to 3 minutes, tossing frequently until fragrant and lightly browned, then transfer to a small dish to cool.
Look for: fragrant and lightly browned, then transfer to a small dish to cool
Tap card to mark done - 07
Combine the arugula
In a large salad bowl, combine the arugula, mixed greens, halved cherry tomatoes, and sliced cucumber.
Tap card to mark done - 08
Thinly slice the rested flank steak against…
Thinly slice the rested flank steak against the grain on a diagonal.
Tap card to mark done - 09
Divide the salad greens between two plates
Divide the salad greens between two plates, top with sliced flank steak and sliced avocado, sprinkle with toasted pumpkin seeds, and drizzle the chimichurri vinaigrette evenly over top just before serving.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.
Free to download