Eating Healthy Blog

Beef Steak With Carrots and Mint

Beef Steak With Carrots and Mint

A winning combination—a cool, crisp salad with a hot, juicy steak. This recipe from the The National Heart, Lung, and Blood Institute was shared by a BMH staff member.

Prep Time – 15 minutes
Cook Time – 15 minutes
Yields – 4 servings
Serving Size – 3oz steak, 1/2 cup  salad

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.

Nutritional Facts:

  • Calories – 191
  • Total fat – 9 g
  • Saturated fat – 2 g
  • Cholesterol  – 35 mg
  • Sodium – 359 mg
  • Total fiber – 1 g
  • Protein – 19 g
  • Carbohydrates – 9 g
  • Potassium – 451 mg

Tip: Try serving with Couscous With Carrots, Walnuts, and Raisins.

Email Updates Sign Up

Fill in your email address below to get email updates when new content is posted to the BMH website.