Pan-Seared Flank Steak with Garlic Zucchini and Mushrooms
Tender, juicy flank steak paired with savory garlic-sautéed zucchini and cremini mushrooms, served over golden roasted sweet potato cubes. A hearty, nutrient-dense Paleo dinner made entirely without gluten, dairy, or soy.
Prep
15 min
Cook
30 min
Total
45 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
30 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan
Time saver
Leftovers store well in an airtight glass container in the refrigerator for up to 3 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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 oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Tap card to mark done - 02
Toss the sweet potato cubes with 0
Toss the sweet potato cubes with 0.5 tbsp olive oil, 0.25 tsp salt, and black pepper. Spread evenly on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until edges are browned and tender when pierced with a fork.
Look for: edges are browned and tender when pierced with a fork
Tap card to mark done - 03
Season the flank steak evenly on both…
Season the flank steak evenly on both sides with garlic powder, onion powder, remaining salt, and black pepper.
Tap card to mark done - 04
Heat 0
Heat 0.5 tbsp olive oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering.
Look for: shimmering
Tap card to mark done - 05
Add the flank steak and sear without…
Add the flank steak and sear without moving for 4 to 5 minutes until a deep brown crust forms. Flip and cook for another 3 to 4 minutes for medium-rare, or until internal temperature reaches 135°F (57°C).
Look for: a deep brown crust forms
Tap card to mark done - 06
Transfer the steak to a cutting board…
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing thinly against the grain.
Allow: 5 to 10 minutes
Tap card to mark done - 07
Add the remaining 0
In the same skillet over medium heat, add the remaining 0.5 tbsp olive oil. Add the garlic clove, chopped zucchini, and cremini mushrooms.
Tap card to mark done - 08
Cook for 5 to 7 minutes
Cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender and golden brown.
Look for: vegetables are tender and golden brown
Tap card to mark done - 09
Divide roasted sweet potato cubes
Divide roasted sweet potato cubes, sautéed zucchini, and mushrooms between two plates. Top with sliced flank steak and serve hot.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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