Grilled Chimichurri Flank Steak with Sweet Potato and Zucchini
Juicy grilled flank steak drizzled with a zesty, spicy herbaceous chimichurri sauce. Served alongside caramelized roasted sweet potato cubes and tender roasted zucchini.
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
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
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 · Mixing bowl · Knife and cutting board
Time saver
Leftovers store well in an airtight container for up to 3 days; gently reheat the veggies and steak in a pan over low heat to avoid overcooking the beef.
Do these three things first
- 1Preheat your 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 10 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 large baking sheet with parchment paper.
Tap card to mark done - 02
Spread the cubed sweet potato and zucchini…
Spread the cubed sweet potato and zucchini across the prepared baking sheet, toss with half of the olive oil, and season with sea salt and black pepper.
Tap card to mark done - 03
Roast in the oven for 25 to…
Roast in the oven for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are fork-tender with golden browned edges and the zucchini is soft.
Look for: the sweet potatoes are fork-tender with golden browned edges and the zucchini is soft
Tap card to mark done - 04
Prepare the chimichurri by finely chopping the…
While the vegetables roast, prepare the chimichurri by finely chopping the fresh parsley, garlic clove, and jalapeno pepper, then whisking them together in a small bowl with the remaining olive oil, red wine vinegar, red pepper flakes, and a pinch of salt until well combined.
Look for: well combined
Tap card to mark done - 05
Preheat a grill pan or cast-iron skillet…
Preheat a grill pan or cast-iron skillet over high heat for 3 minutes until smoking hot.
Look for: smoking hot
Tap card to mark done - 06
Season the flank steak generously on both…
Season the flank steak generously on both sides with salt and pepper.
Tap card to mark done - 07
Place the steak on the hot grill…
Place the steak on the hot grill pan and cook for 4 to 5 minutes per side for medium-rare, or until an internal thermometer reads 135°F (57°C).
Look for: an internal thermometer reads 135°F (57°C)
Tap card to mark done - 08
Transfer the cooked steak to a cutting…
Transfer the cooked steak to a cutting board and allow it to rest undisturbed for 5 minutes so the juices redistribute.
Allow: 5 minutes
Tap card to mark done - 09
Thinly slice the flank steak against the…
Thinly slice the flank steak against the grain into long strips.
Tap card to mark done - 10
Divide the warm roasted sweet potato cubes…
Divide the warm roasted sweet potato cubes and zucchini between two plates, arrange the sliced steak alongside, and spoon the spicy chimichurri generously over the steak before serving.
Ready when: everything is assembled and ready to enjoy
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