Beef Steak With Carrots and Mint

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Courtesy of the National Heart Lung and Blood Institute
 
A winning combination - a cool, crisp salad with a hot, juicy steak.
 

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 cup carrots, rinsed and grated
1 cup 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 cup orange juice

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.
Serves 4 (Serving size: 3 oz steak, ½ cup salad)
Nutritional information: 191 calories; 9g fat; 2g saturated fat; 35mg cholesterol; 359mg sodium; 1g fiber; 19g protein; 9g carbohydrates; 451 potassium