Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 15 minutes | 4 servings | 3 oz steak, ½ C salad |
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 | | | 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 | |
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. | |
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