Farmers Market Vegetable, Beef, Brown Rice Salad

Marinade:
1/4 C olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
1 Tbsp honey

2 tsp fresh thyme, chopped
2 tsp chopped fresh oregano
1/4 tsp salt
1/8 tsp pepper

1 lb. beef top round steak (3/4 in. thick)
1 tsp. olive oil
2 C asparagus pieces (2 inch)
1 medium yellow squash - cut into bite size pieces
3 C hot cooked brown rice
1 C diced, seeded tomatoes
1 C canned garbanzo beans (rinsed & drained)
1/4 C fresh basil, thinly sliced
1/2 tsp. salt

Prepare marinade and combine 1/4 cup marinade with steak in food-safe plastic bag. Refrigerate 6 hours or overnight.  Reserve remaining marinade for dressing.

Remove steak from marinade. Cook steak on rack in broiler pan, 2 to 3 inches from heat.  Broil 12 to 13 minutes for medium rare doneness, turning once.

Heat oil in large skillet over medium high heat.  Add asparagus and squash and cook until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

Carve steak into thin slices.  Serve over rice salad.

Recipe and photo provided by the Texas Beef Checkoff