Farmer’s Market Vegetable, Beef & Brown Rice Salad

Ingredients:

• 1 Swift Top Round Steak, cut ¾ inch thick (about 1 pound)
• 1 tsp olive oil
• 2 C asparagus piece (2-inch pieces)
• 1 medium yellow squash, cut lengthwise in half, then crosswise into ¼-inch thick slices
• 3 C hot cooked brown rice
• 1 C diced, seeded tomatoes
• 1 C canned garbanzo beans, rinsed, drained
• ¼ C fresh basil, thinly sliced
• ½ tsp salt

Marinade:

• ¼ C olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp minced garlic
• 1 Tbsp honey
• 2 tsp fresh thyme, chopped
• ¼ tsp salt
• 1/8 tsp black pepper

Directions:

1. Combine marinade ingredients in small bowl. Place top round steak and ¼ 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 (145°F) 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.