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Beef Steak With Carrots and Mint

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 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

  • For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
  • 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.)
  • Season the steaks with salt and pepper, and lightly coat with oil.
  • Grill or broil 2–3 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF).
  • Remove from the heat and let cool for 5 minutes.
  • Serve one 3-ounce steak with ½ cup salad on the side.

Healthy Eating