Sheet Pan Garlic Herb Flank Steak with Fennel and Zucchini
A savory, high-protein sheet pan dinner featuring marinated flank steak roasted alongside tender caramelized fennel and sliced zucchini. Perfectly seasoned with garlic, Dijon mustard, and smoked paprika for a bold, hassle-free meal.
Prep
15 min
Cook
15 min
Total
35 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
15 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl · Knife and cutting board
Time saver
Make-Ahead Marinade: You can marinate the steak in the refrigerator for up to 12 hours in advance for even deeper savory flavor.
Do these three things first
- 1Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with pa…
- 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 425°F (220°C) and…
- 01
Preheat your oven to 425°F (220°C) and…
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Whisk together the olive oil
In a small bowl, whisk together the olive oil, minced garlic clove, lemon juice, Dijon mustard, smoked paprika, Italian seasoning, salt, and black pepper until well combined.
Look for: well combined
Tap card to mark done - 03
Place the flank steak in a shallow…
Place the flank steak in a shallow dish or large bowl and pour half of the marinade over it, turning to coat evenly. Set aside at room temperature for 15 minutes to marinate.
Allow: 15 minutes
Tap card to mark done - 04
Trim the leafy tops and root base…
Trim the leafy tops and root base off the fennel bulb, then slice it vertically into 1/2-inch (1.25cm) wedges. Slice the zucchini into 1/2-inch (1.25cm) thick rounds.
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Spread the fennel wedges and zucchini rounds…
Spread the fennel wedges and zucchini rounds in a single layer across the prepared baking sheet. Drizzle the remaining marinade evenly over the vegetables and toss gently to coat.
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Push the vegetables toward the edges of…
Push the vegetables toward the edges of the sheet pan to make space in the center, then place the marinated flank steak directly onto the middle of the pan.
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Roast in the preheated oven for 12…
Roast in the preheated oven for 12 to 15 minutes, until a meat thermometer inserted into the thickest portion of the steak reads 135°F (57°C) for medium-rare, and the zucchini and fennel are tender with golden edges.
Look for: a meat thermometer inserted into the thickest portion of the steak reads 135°F (57°C) for medium-rare, and the zucchini and fennel are tender with golden edges
Tap card to mark done - 08
Transfer the flank steak to a cutting…
Transfer the flank steak to a cutting board and let it rest undisturbed for 5 to 7 minutes to retain its juices.
Allow: 5 to 7 minutes
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Thinly slice the rested flank steak against…
Thinly slice the rested flank steak against the grain, then divide the sliced steak, roasted fennel, and zucchini evenly between two plates to serve immediately.
Ready when: everything is assembled and ready to enjoy
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