Easy and Quick Beef Steak with Carrots and Mint Recipe
Prep time:
Cook time:
Total time:
Yield: 4
Nutrition Facts
- Calories 191
- Fat 9 g
- Saturated Fat 2 g
- Sodium 359 mg
- Fiber 1 g
- Protein 19 g
- Carbohydrates 9 g
- Potassium 451 mg
Serving Size 3 oz steak, ½ C salad
a winning combination—a cool, crisp salad with a hot, juicy steak
Ingredients
- 4 beef top sirloin steaks, lean (3 oz each)
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ Tbsp olive oil
- 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 steak:
For salad:
Method
- 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.
Tip: Try serving with Couscous With Carrots, Walnuts, and Raisins
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