Farmer's Market Vegetable, Beef & Brown Rice Salad - KLTV.com - Tyler, Longview, Jacksonville |ETX News

In The Kitchen

Farmer's Market Vegetable, Beef & Brown Rice Salad

Farmer's Market Vegetable, Beef & Brown Rice Salad

Prep: 5 minutes
Refrigerate: 6 hours to overnight
Cook: 25 minutes
Servings: Serves 4

1

lb. top round steak, cut 3/4 inch thick

1

tsp. olive oil

2

cups asparagus pieces (2-inch 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 diced, seeded tomatoes

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

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



 

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 marinade in refrigerator for dressing.

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 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 with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

Carve steak into thin slices. Serve over rice salad.

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