A winning combination—a cool, crisp salad with a hot, juicy steak
CAL/SERV :
191
PREP TIME :
15 MINS
YIELDS :
4 SERVINGS
TOTAL TIME:
30 MINS
INGREDIENTS
4 beef top sirloin steaks, lean (3 oz each)
¼ tsp salt
¼ tsp ground black pepper
½ Tbsp olive oil
For salad:
1 C carrots, rinsed and grated
1 C cucumber, rinsed, peeled, and sliced
1 Tbsp olive oil
2 Tbsp fresh mint, rinsed, dried, and shredded (or ½ Tbsp dried)
¼ tsp salt
¼ tsp ground black pepper
½ C orange juice
INSTRUCTIONS
For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
For the salad, combine all the ingredients in a bowl, and mix gently. Marinate salad for at least 5–10 minutes to blend flavors before serving. (Salad can be made up to 3 hours in advance and refrigerated)
Season the steaks with salt and pepper, and lightly coat with oil.
Grill or broil 2–3 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF).
Remove from the heat and let cool for 5 minutes.
Serve one 3-ounce steak with ½ cup salad on the side.
Nutrition (per serving):
191 calories, 9 g Total fat, 2 g Saturated fat, 35 mg Cholesterol, 359 mg Sodium, 1 g Total fiber, 19 g Protein, 9 g Carbohydrates, 451 mg Potassium
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