Garlic Herb Flank Steak with Roasted Butternut Squash and Asparagus
Tender pan-seared flank steak infused with garlic and herbs, paired with sweet roasted butternut squash and crisp sautéed asparagus. A hearty, nightshade-free Paleo dinner designed for two.
Prep
10 min
Cook
20 min
Total
30 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
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
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
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan
Time saver
Pre-diced butternut squash from the grocery store saves prep time on busy weeknights.
Do these three things first
- 1Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment…
- 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 the oven to 400°F (200°C) and…
- 01
Preheat the oven to 400°F (200°C) and…
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Tap card to mark done - 02
Toss diced butternut squash cubes with olive…
Toss diced butternut squash cubes with olive oil, minced garlic, sea salt, and black pepper on the prepared baking sheet.
Tap card to mark done - 03
Roast squash in the oven for 20…
Roast squash in the oven for 20 minutes, flipping halfway through, until edges are caramelized and tender when pierced with a fork.
Look for: edges are caramelized and tender when pierced with a fork
Tap card to mark done - 04
Pat flank steak dry with paper towels…
While squash roasts, pat flank steak dry with paper towels and season both sides generously with sea salt, black pepper, and chopped fresh rosemary.
Tap card to mark done - 05
Heat avocado oil in a heavy skillet…
Heat avocado oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering.
Look for: shimmering
Tap card to mark done - 06
Place flank steak into the hot skillet…
Place flank steak into the hot skillet and sear undisturbed for 4 to 5 minutes per side until an internal thermometer reads 135°F (57°C) for medium-rare.
Look for: an internal thermometer reads 135°F (57°C) for medium-rare
Tap card to mark done - 07
Transfer flank steak to a cutting board…
Transfer flank steak to a cutting board and allow to rest for 5 to 10 minutes before slicing thinly against the grain.
Allow: 5 to 10 minutes
Tap card to mark done - 08
Add trimmed asparagus spears and cook for…
In the same skillet over medium heat, add trimmed asparagus spears and cook for 4 to 5 minutes until bright green and tender-crisp.
Look for: bright green and tender-crisp
Tap card to mark done - 09
Divide sliced flank steak
Divide sliced flank steak, roasted butternut squash, and sautéed asparagus evenly between two plates and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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