HealthNotes

Farmer's Market Vegetable, Beef, & Brown Rice Salad

• From: National Cattleman's Beef Association

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

• 1/4 cup fresh basil, thinly sliced

• 1/2 teaspoon salt

• Marinade:1/4 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

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Directions

• 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.
• 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.
• 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.
• Carve steak into thin slices. Serve over rice salad.