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.
Prep
10 min
Cook
8 min
Total
23 min
Makes
1 serving
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 HealthWell-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Comfortably 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
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
8 min
Total
23 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
0 of 5 steps complete
Next: Pat the steak dry
- 01
Pat the steak dry
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.
Allow: 4 minutes
Tap card to mark done - 03
Whisk the balsamic vinegar with 1 tablespoon…
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.
Ready when: everything is assembled and ready to enjoy
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