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10 deliciously healthy dinners beef 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 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 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. Tip: Try serving with Couscous With Carrots, Walnuts, and Raisins (on page 117). yield: 4 servings serving size 3 oz steak, ½ C salad each serving provides: 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