International
Beef Steak With Carrots and Mint
a winning combination—a cool, crisp salad with a hot, juicy steak
Gather
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
Make it
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.
- 7
Tip: Try serving with Couscous With Carrots, Walnuts, and Raisins .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.