Chicken 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
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

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.