Beef Steak With Carrots and Mint

• 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

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.