Farmer's Market Vegetable, Beef & Brown Rice Salad

50 minutes

Ingredients:

• 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
• 1 teaspoon olive oil
• 2 cups asparagus pieces (2-inch pieces)
• 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices
• 3 cups hot cooked brown rice
• 1 cup diced, seeded tomatoes
• 1 cup canned garbanzo beans, rinsed, drained
• ¼ cup fresh basil, thinly sliced
• ½ teaspoon salt

Marinade:

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons chopped fresh oregano
• ¼ teaspoon salt
• 1/8 teaspoon pepper

Instructions:

1. Combine marinade ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing.
2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. Remove; keep warm.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.
4. Carve steak into thin slices. Serve over rice salad.

Makes 4 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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