Skip to content past banner and navigation links

Beef Steak With Carrots and Mint

A winning combination—a cool, crisp salad with a hot, juicy steak

Recipe Source: Deliciously Healthy Dinners
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


  • 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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.