Beef Steak With Carrots and Mint

Beef Steak With Carrots and Mint

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
  1. For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
  2. 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)
  3. Season the steaks with salt and pepper, and lightly coat with oil.
  4. Grill or broil 2–3 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF).
  5. Remove from the heat and let cool for 5 minutes.
  6. 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

 Courtesy of National Heart, Lung, and Blood Institute