This unique dish combines a bit of mint to add some complexity and interest. It is a winning combination of cool, crisp salad with a hot, juicy steak. I hope you enjoy it!

Beef Steak with Carrots and Mint

Ingredients:

• 4 beef top sirloin steaks, lean (3 oz each)

For Steak:

• 1/2 TBS Olive Oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 TBS Garlic, minced

For Salad:

• 1 cup carrots, rinsed and grated
• 1 cup cucumber, rinsed, peeled, and sliced
• 1 TBS Olive Oil
• 2 TBS Fresh Mint
• 1 TBS Garlic
• 1/2 cup orange juice

Recipe and Variations

1. For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks. Marinate for 5–10 minutes
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 14).
5. Remove from the heat and let cool for 5 minutes
6. Serve one 3-ounce steak with 1⁄2 cup salad on the side.

SERVINGS PER RECIPE – makes four Servings

CALORIES

191 (PER SERVING)

TOTAL FAT

9g

SATURATED FAT

2g

CHOLESTEROL

35 mg

SODIUM

359 mg

CARBOHYDRATES

9 g

FIBER

1 g

SUGARS

2g

PROTEIN

19 g

We hope you enjoy Beef Steak with Carrots and Mint as much as we did!

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Tony Bianchino is a Nationally Certified Personal Trainer and Nutrition Specialist

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Yours in health,

Tony Bianchino

Out Run Your Fork Personal Training and Nutrition
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