Grilled Ginger Marinated Steak with Cucumber, Bell Pepper Salad
This steak and salad combo is so ridiculously easy - please don’t be put off by the long list of ingredients. You are going to love it. All you need to do is blend, pour over steak, pour over veggies, grill and enjoy. Easy Peasy!
This Grilled Ginger Marinated Flank Steak paired with a fresh bell pepper, cucumber, and avocado salad checks all the boxes. It’s packed with flavour, nutrient-rich, and best of all—simple to make.
What makes this recipe truly a time-saver is the double-duty dressing. The same rich and tangy ginger marinade used for the steak also serves as a zesty dressing for the salad. Less time spent prepping means more time enjoying your evening and not stressing what to feed your people.
Why You’ll Love This Recipe for Grilled Ginger Marinated Flank Steak
Quick & Easy: The marinade and dressing are one and the same, saving you time and effort in the kitchen. I whipped up the dressing the night before serving and marinated the flank steak overnight.
Healthy & Nutritious: Packed with protein and healthy fats from the avocado, this meal is well-balanced and satisfying.
Perfect for Busy Weeknights: Throw the steak on the grill and assemble the salad while it cooks—dinner is ready in a matter of minutes!
You are going to love how the rich flavour from the grilled flank steak beautifully balances the crisp, refreshing sweet bell peppers and cucumbers in the salad. The creamy avocado adds a satisfying texture, and everything comes together with the light and zesty dressing. It’s a fresh, nourishing meal that tastes like you spent hours, but only takes minutes to pull together.
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Grilled Ginger Marinated Steak with Crunch Cucumber Salad
Ingredients:
For the Marinade/Dressing:
1/3 cup extra-virgin olive oil
1/4 cup neutral oil (I used avocado oil)
1/3 cup low-sodium soy sauce
1/3 cup rice vinegar
3 tablespoons honey
2 tablespoons tahini
3 garlic cloves, peeled (or 3 frozen garlic cubes)
2-inch piece of fresh ginger, peeled
Kosher salt
1 flank steak (1 to 2 pounds, depending on how much you want/need! Makes great leftovers!)
For the salad:
2 red, orange, or yellow bell peppers (red are the most nutrient dense!)
1 English cucumber
2 large Haas avocados
1 tablespoon everything bagel seasoning
Optional: flaky salt, chili crisp
Directions:
Into a blender, add the olive oil, neutral oil, soy sauce, rice vinegar, honey, tahini, garlic, ginger and salt. Process until smooth.
Place the flank steak into a ziplock bag and pour in enough of the ginger marinade to coat the steak. Allow to marinade in the fridge 48 hour or 30 minutes on the counter at room temp.
When you are ready to serve, make the salad. Chop the bell peppers into bite sized pieces and add to a bowl. Cut the cucumber vertically and then into half moon slices. Add those to the same bowl. Sprinkle the veggies with a pinch of salt and let the veggies sit for 10 minutes. (this will remove some of the liquid and intensify their flavour. Use a paper towel to remove the excess water from the bottom of the bowl and blot dry the veggies.
Pour 1/4 cup of the ginger dressing, 1 tsp of Everything but the Bagel Seasoning and 1 tsp salt into the veggies. Toss to coat. Set aside while you preheat the grill.
Get the grill to 450F. Using tongs and a paper towel dipped in a neutral oil like olive oil, clean and oil your grates.
Shake off any excess marinade from the steak, sprinkle it with about 1 tsp of salt, and place over direct heat for about 3 mins per side. This will create a nice sear on the steak and it should come away from the grates easily (it shouldn’t stick)
Transfer the steak to indirect heat to continue cooking until the internal temperature reads 135F for rare and 145F for medium-rare. Remove from the heat and tent with foil. Let the steak sit for 10 minutes before slicing it.
While the steak is resting, slice up the avocado and add it to the salad. Season the salad with salt and toss to combine. Fraser loves adding chili crisp to his salad. Feel free to make it your own!
Cut the steak against the grain into slices. Serve with the salad and enjoy!
Why this Grilled Ginger Marinated Flank Steak and Salad is a great meal for Women in Menopause
This meal is a powerhouse of nutrients!
💪 High Protein for Muscle Support: The flank steak provides a lean source of protein, crucial for maintaining muscle mass and boosting metabolism. As estrogen levels drop, muscle mass can decline, so increasing protein intake helps preserve muscle and supports a healthy weight.
🥑 Healthy Fats for Hormonal Balance: The avocado in the salad is loaded with heart-healthy monounsaturated fats, which not only support brain health but also help with hormonal balance, reducing inflammation and stabilizing blood sugar levels—important for managing menopausal symptoms like mood swings and fatigue.
🥒 Antioxidants & Fiber for Digestion: The bell peppers and cucumbers are rich in fiber and antioxidants like vitamin C, which aid in digestion, boost immune function, and combat oxidative stress. Fiber is especially beneficial for women in menopause, helping to manage weight and improve gut health.
🫚 Ginger for Inflammation & Digestion: Ginger, has powerful anti-inflammatory and digestive benefits. It may help ease joint pain and reduce bloating, two common symptoms during menopause.
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