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