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Beef Steak With Carrots and Mint

A winning combination—a cool, crisp salad with a hot, juicy steak

Recipe Source: Deliciously Healthy Dinners

Prep time	Cook time	Yields	Serving Size
15 minutes	15 minutes	4 servings	3 oz steak, ½ C salad

Ingredients

For steak:

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

calories	191
Total fat	9 g
Saturated fat	2 g
Cholesterol	35 mg
Sodium	359 mg
Total fiber	1 g
Protein	19 g
Carbohydrates	9 g
Potassium	451 mg

Directions

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.

Tip: Try serving with Couscous With Carrots, Walnuts, and Raisins.

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