Seared Steak Salad with Peaches, Greens, Scallions, and Creamy Miso-Tahini Dressing

Symptom check-in

POTS: I had no POTS symptoms today — no dizziness when I stood up, no racing heart, and no trouble breathing with simple exercise.

Vestibular migraine: I had no vestibular migraine symptoms today — no vertigo, no nausea, no vomiting, and no light sensitivity.

Lupus: I had body aches and a red rash across my cheeks today. I wanted something anti-inflammatory-leaning today, so I made a steak salad with greens, peaches, scallions, and a sesame-miso dressing.

Disorder safety check

Condition	Works?	Why
POTS	Not specifically targeted	The dressing and steak can provide some sodium, but this is not intentionally a high-salt meal
Vestibular migraine	Conditionally	Miso and stronger savory dressings can be personal triggers, so this makes more sense on a symptom-free day
Lupus	Yes	Greens, peaches, scallions, sesame, and olive oil keep the plate vegetable- and plant-forward while steak adds protein
Transplant context	Yes, with care	Cook the steak fully, wash the greens and fruit thoroughly, and serve fresh

Recipe

Ingredients

Makes 2 generous servings

Steak

• 12 oz sirloin, strip steak, or flank steak

• 1 tbsp extra-virgin olive oil

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 tsp garlic powder

Salad

• 4 cups mixed greens or baby spinach

• 2 ripe peaches or nectarines

• 3 scallions

• 1 tbsp extra-virgin olive oil

• Pinch of salt

• Black pepper

Creamy miso-tahini dressing

• 2 tbsp tahini

• 1 tbsp white miso

• 1 tbsp plain Greek yogurt

• 1 tbsp extra-virgin olive oil

• 1 tsp maple syrup or honey

• 1–2 tsp rice vinegar or lemon juice, optional

• 2–4 tbsp warm water

• Black pepper

Optional:

• Sesame seeds

• Chopped basil

• Pea shoots

Steps

1. Prepare the steak

1. Pat the steak completely dry.

2. Rub with olive oil.

3. Season both sides with:

   • kosher salt

   • black pepper

   • garlic powder

4. Let it sit for about 10 minutes while the pan heats.

2. Heat the skillet

1. Put a cast-iron or heavy skillet over medium-high heat.

2. Let it heat for about 2 minutes.

3. Add a thin film of oil if needed.

The pan should be hot enough that the steak sizzles immediately.

3. Cook the steak

1. Add the steak to the pan.

2. Leave it undisturbed for about 4–5 minutes.

3. Flip.

4. Cook another 4–6 minutes, depending on thickness.

Because of the transplant context, I would cook the steak fully rather than leave the center pink.

5. Transfer to a clean cutting board.

6. Rest for 7–10 minutes.

4. Prepare the peaches

1. Wash the peaches or nectarines thoroughly.

2. Cut in half.

3. Remove the pits.

4. Slice into thick wedges.

You can leave them raw, but the photo looks like some pieces may be lightly seared.

Optional seared version

1. Heat a skillet over medium-high heat.

2. Add 1 teaspoon olive oil.

3. Place peach wedges cut-side down.

4. Cook for 1–2 minutes per side.

You want a little color while keeping the fruit intact.

5. Prepare the greens

1. Wash the greens thoroughly.

2. Dry completely.

3. Put them into a large bowl.

4. Add:

   • olive oil

   • tiny pinch of salt

   • black pepper

5. Toss lightly.

Keep this simple because the dressing is rich.

6. Slice the scallions

1. Wash the scallions.

2. Trim the root ends.

3. Slice thinly.

Keep both the white and green parts.

7. Make the dressing

In a small bowl combine:

• tahini

• white miso

• Greek yogurt

• olive oil

• maple syrup or honey

• optional vinegar or lemon

• black pepper

• Whisk until combined.

• Add 2 tablespoons warm water.

• Whisk again.

• Add more water 1 tablespoon at a time until smooth and pourable.

The dressing should be thick enough to coat the steak but loose enough to drizzle.

8. Taste the dressing

If it needs:

• more saltiness → add a tiny bit more miso

• more sweetness → add a little honey

• more richness → add tahini

• thinner texture → add warm water

• less sharpness → reduce or skip the acid

9. Slice the steak

1. After resting, slice the steak across the grain.

2. Cut into thick pieces about 1/2 inch wide.

Keep the slices substantial rather than paper-thin.

10. Build the salad

1. Divide the greens between two bowls.

2. Arrange peach slices over the greens.

3. Add the steak pieces across the top.

4. Scatter scallions generously over everything.

11. Add the dressing

1. Spoon the creamy miso-tahini dressing over the steak.

2. Let some drip onto the peaches and greens.

3. Do not completely drown the salad.

The photo has a generous drizzle, so use enough that the steak is clearly coated.

12. Finish

1. Add freshly cracked black pepper.

2. Add sesame seeds if using.

3. Add basil or pea shoots if you want a fresher finish.

4. Serve immediately.