More Great Recipes: Salad

Farmers Market Vegetable, Beef, and Brown Rice Salad

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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe is from The Healthy Beef Cookbook. It tastes great and has wonderful presentation.

Ingredients You'll Need

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon honey
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Salad Ingredients
1 beef top round steak, cut 3/4 inch thick (about 1 lb)
1 teaspoon olive oil
2 cups asparagus (2-inch pieces)
1 medium yellow squash, cut lengthwise in half, then crosswise in 1/4-inch pieces
3 cups hot cooked brown rice
1 cup diced, seeded tomatoes
1 16 oz. can 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 for 6 hours* (or 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 2-3 inches from heat. Broil 12-13 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 7-8 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.

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