Farmer'S Market Vegetable, Beef & Brown Rice Salad Recipe

Name: Farmer'S Market Vegetable, Beef & Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef top round steak cut 3/4 inch thick, about 1 pound; 1 teaspoon olive oil; 2 cups asparagus pieces, 2-inch pieces; 1 yellow squash medium, cut lengthwise in half, then crosswise into 1/4-inch thick slices; 3 cups cooked brown rice; 1 cup tomatoes diced, seeded; 1 cup garbanzo beans canned, rinsed, drained; 1/4 cup fresh basil thinly sliced; 1/2 teaspoon salt; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon minced garlic; 1 tablespoon honey; 2 teaspoons fresh thyme chopped; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

1 beef top round steak cut 3/4 inch thick, about 1 pound
1 teaspoon olive oil
2 cups asparagus pieces, 2-inch pieces
1 yellow squash medium, cut lengthwise in half, then crosswise into 1/4-inch thick slices
3 cups cooked brown rice
1 cup tomatoes diced, seeded
1 cup garbanzo beans canned, rinsed, drained
1/4 cup fresh basil thinly sliced
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon honey
2 teaspoons fresh thyme chopped
1/4 teaspoon salt
1/8 teaspoon black pepper

1
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.
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 (145u00b0F) 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.

847

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 beef top round steak cut 3/4 inch thick, about 1 pound, 1 teaspoon olive oil, 2 cups asparagus pieces, 2-inch pieces, 1 yellow squash medium, cut lengthwise in half, then crosswise into 1/4-inch thick slices, and more.

Yes, Farmer'S Market Vegetable, Beef & Brown Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farmer'S Market Vegetable, Beef & Brown Rice Salad

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