Pan-Seared Grass-Fed Sirloin and Ground Chicken Skillet
Tender grass-fed sirloin steak and savory ground chicken seared in pure butter with garlic and fresh thyme. A simple, high-protein dinner made with clean, nourishing pantry staples.
Prep
5 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Julia + Lila
Julia 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 HealthSteadier 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
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
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
5 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Store leftover cooked meat in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Remove 5 oz (140g) grass-fed sirloin steak…
- 01
Remove 5 oz (140g) grass-fed sirloin steak…
Remove 5 oz (140g) grass-fed sirloin steak and 4 oz (115g) ground chicken from the refrigerator 15 minutes before cooking. Pat the sirloin steak dry with paper towels and season both sides with 0.25 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder.
Allow: 15 minutes
Tap card to mark done - 02
Heat a heavy skillet or cast-iron pan…
Heat a heavy skillet or cast-iron pan over medium-high heat for 2 minutes until hot.
Look for: hot
Tap card to mark done - 03
Add 1 tbsp (14g) butter to the…
Add 1 tbsp (14g) butter to the hot skillet, allowing it to melt and coat the bottom of the pan evenly.
Tap card to mark done - 04
Place the sirloin steak into one side…
Place the sirloin steak into one side of the skillet and add the ground chicken to the other side. Cook the sirloin undisturbed for 3 to 4 minutes on the first side until a deep brown crust forms.
Look for: a deep brown crust forms
Tap card to mark done - 05
Break up the ground chicken with a…
Break up the ground chicken with a wooden spoon and stir frequently until completely browned and no longer pink, about 5 to 6 minutes (internal temperature of 165°F / 74°C).
Look for: completely browned and no longer pink
Tap card to mark done - 06
Flip the sirloin steak to the second…
Flip the sirloin steak to the second side, add 1 sprig (1g) fresh thyme to the melted butter in the pan, and sear for an additional 3 to 4 minutes for medium-rare (internal temperature of 135°F / 57°C) or until desired doneness.
Look for: desired doneness
Tap card to mark done - 07
Transfer the steak to a plate and…
Transfer the steak to a plate and let it rest for 5 minutes before thin-slicing across the grain. Transfer the ground chicken to the serving plate alongside the steak.
Allow: 5 minutes
Tap card to mark done - 08
Spoon any remaining garlic-thyme pan butter over…
Spoon any remaining garlic-thyme pan butter over the meat and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.
Free to download