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# Healthy Recipes: Beef Steak With Carrots and Mint
- URL: https://www.foodconsumer.org/beef_steak_with_carrots_and_mint_0128111040/
- Published: 2011-01-29T23:37:00.000Z
- Updated: 2026-09-22T15:54:41.000Z
- Description: Sirloin steaks seasoned, oiled and grilled or broiled, served with a salad of grated carrot, cucumber and fresh mint marinated in orange juice and olive oil. Four servings at 191 calories, from NHLBI's Keep the Beat.
- Author: Food Consumer
- Tags: Beef Main Dish, Recipes & Dining, #vivvo-import

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

Recipe Source: *Deliciously Healthy Dinners*

**Prep time**: 15 min

**Cook time**: 15 min

**Yields**: 4 servings

**Serving Size**: 3 oz steak, ½ C salad

**Ingredients**

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.

**Nutrition Facts**

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

***Tip:*** Try serving with Couscous With Carrots, Walnuts, and Raisins

*Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute*

*Disclaimer: Foodconsumer.org is not affiliated with, nor endorsed by HHS/NIH/NHLBI.*