Recipe: Farmers Market Vegetable, Beef and Brown Rice Salad (using round steak)

FARMERS MARKET VEGETABLE, BEEF AND BROWN RICE SALAD

1 pound top round steak, cut 3/4-inch thick
FOR THE MARINADE AND DRESSING:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon garlic, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey

FOR THE SALAD:
1 teaspoon olive oil
2 cups asparagus pieces (2 inches in length)
1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices
3 cups hot cooked brown rice
1 cup tomatoes, diced and seeded
1 cup canned garbanzo beans, rinsed, drained
1/4 cup fresh basil, thinly sliced
1/2 teaspoon salt

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 (unused) marinade in refrigerator for dressing.

WHEN READY TO COOK:
Remove steak from marinade; discard used 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 asparagus and squash with rice, tomatoes, beans, basil, salt and reserved (unused) marinade in large bowl.

Carve steak into thin slices. Serve over rice salad.

Makes 4 servings
Source: Texas Beef Council