Ingredients

For steak:
4 beef tenderloins, lean
(3 oz each)
¼ teaspoon of salt
¼ teaspoon ground black pepper
½ tablespoon of olive oil
For salad:
1 C carrots, rinsed and grated
1 C cucumber, rinsed, peeled and
sliced
1 tablespoon of olive oil
2 tablespoons fresh mint, rinsed, dried and
grated (or ½ teaspoon dried)
¼ teaspoon of salt
¼ teaspoon ground black pepper
½ C orange juice

method

For steaks, preheat the grill or broiler (with
the grid 3 inches from the heat source) on top
temperature.
2 For the salad, combine all the ingredients in one
bowl, and mix gently. Marinated salad at least
5-10 minutes to mix the flavors before serving.
(The salad can be prepared up to 3 hours before and
cooled.)
3 Season the fillets with salt and pepper, and lightly
cover with oil
4 Grill or cook for 2-3 minutes on each side, or until your
desired cooking (to an internal minimum)
temperature of 145 ºF).
5 Remove from heat and let cool for 5 minutes.
6 Serve a 3 oz. Steak with ½ cup of salad in the
side.