|
Farmers’
Market Vegetable, Beef and Brown Rice Salad
|
This delicious recipe was provided by
the Texas Beef Council, www.txbeef.org.
|
Ingredients
- 1 pound top round steak, cut 3/4 inch thick
- 1 tsp. 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 tsp. salt
|
Marinade
- 1/4 cup olive oil
- 2 T. fresh lemon juice
- 1 T. garlic, minced
- 2 tsp. fresh thyme, chopped
- 2 tsp. fresh oregano, chopped
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 T. honey
|
|
Cooking 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 six 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 two to three 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 seven
to eight 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.
| |
|
