Steak with Carrots and Mint

Prep time:  15 minutes
Cook time:  15 minutes

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

Ingredients

For steak:

• 4 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

Method

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.

Yield:  4 servings
Serving size:  3 oz steak, ½ C salad

Each serving provides:  calories 191, total fat 9g, saturated fat 2g, cholesterol 35mg, sodium 359mg, total fiber 1g, protein 19g, carbohydrates 9g, potassium 451mg