Sirloin & Blue Cheese Salad with Balsamic Vinaigrette
A hearty, nutrient-dense steak salad featuring creamy avocado, burst cherry tomatoes, and bold blue cheese. Drizzled with a simple balsamic vinaigrette for a satisfying, low-carb dinner.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthSkin changes
Look beyond one ingredient
Hydration, overall nutrition and health context matter more than crediting a single food or supplement.
Track: skin changes + routine
Appetite changes
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One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Low energy
Check how the whole meal lands
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Track: energy 1–3 hours later
Hair changes
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Hair changes can have several causes. Track the pattern and ask a clinician about persistent or sudden changes.
Track: timing + shedding pattern
Before you start
Your 23-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Large skillet · Whisk · Knife and cutting board
Time saver
For the best texture and flavor, take the blue cheese out of the fridge right when you start cooking. Cheese tastes best when it is slightly closer to room temperature.
Do these three things first
- 1Prep avocado (sliced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
For the Salad
For the Balsamic Vinaigrette
From Your Pantry
Cook along
One clear step at a time
0 of 5 steps complete
Next: Pat the steak dry with a paper…
- 01
Pat the steak dry with a paper…
Pat the steak dry with a paper towel and season generously on both sides with salt and black pepper.
Tap card to mark done - 02
Heat a splash of olive oil in…
Heat a splash of olive oil in a skillet over medium-high heat. Cook the steak to your preferred doneness, about 4 minutes per side for medium-rare, aiming for an internal temperature of 135°F. Transfer the steak to a cutting board and let it rest for 5 minutes.
Tap card to mark done - 03
While the steak rests
While the steak rests, whisk the balsamic vinegar with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper in the bottom of a large serving bowl.
Tap card to mark done - 04
Add the mixed greens
Add the mixed greens, halved cherry tomatoes, and sliced avocado to the bowl, tossing gently to coat everything evenly in the dressing.
Tap card to mark done - 05
Slice the rested steak against the grain…
Slice the rested steak against the grain into 1/2-inch strips. Arrange the warm steak over the salad and top with the crumbled blue cheese.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Letting the steak rest is crucial
Letting the steak rest is crucial; it allows the juices to redistribute inside the meat rather than pooling at the bottom of your salad bowl.
For the best texture and flavor
For the best texture and flavor, take the blue cheese out of the fridge right when you start cooking. Cheese tastes best when it is slightly closer to room temperature.
If you have leftover steak
If you have leftover steak, store it unsliced in an airtight container for up to 3 days to maintain its moisture.
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