Description

This Farmer’s Market Vegetable, Beef & Brown Rice Salad is a vibrant, protein-packed dish combining tender broiled beef top round steak with crisp asparagus, yellow squash, nutrient-rich brown rice, fresh tomatoes, garbanzo beans, and aromatic basil. The salad is dressed with a zesty marinade that doubles as a dressing, creating a wholesome and colorful meal perfect for lunch or dinner.

Ingredients

Scale

Beef and Marinade

1 pound beef Top Round Steak, cut 3/4 inch thick
1 teaspoon olive oil
1/4 cup olive oil (marinade)
2 tablespoons fresh lemon juice (marinade)
1 tablespoon minced garlic (marinade)
1 tablespoon honey (marinade)
2 teaspoons fresh thyme, chopped (marinade)
1/4 teaspoon salt (marinade)
1/8 teaspoon black pepper (marinade)

Vegetables and Salad

2 cups asparagus pieces, cut into 2-inch lengths
1 medium yellow squash, cut lengthwise in half, then sliced crosswise into 1/4-inch thick pieces
3 cups hot cooked brown rice
1 cup diced, seeded tomatoes
1 cup canned garbanzo beans, rinsed and drained
1/4 cup fresh basil, thinly sliced
1/2 teaspoon salt

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Instructions

Prepare the Marinade and Marinate Beef: In a small bowl, combine 1/4 cup olive oil, lemon juice, minced garlic, honey, fresh thyme, 1/4 teaspoon salt, and black pepper. Place the beef top round steak and 1/4 cup of this marinade in a food-safe plastic bag, turning to coat the steak fully. Seal the bag and refrigerate for 6 hours or overnight. Reserve the remaining marinade for later use as salad dressing.
Broil the Steak: Remove the steak from the marinade and discard the marinade used with the beef. Place the steak on a rack in a broiler pan so that the beef surface is 2 to 3 inches from the heat source. Broil for 12 to 13 minutes for medium rare doneness (145°F), turning once halfway through cooking. Once done, remove the steak and keep warm. Alternatively, you can grill the steak over medium heat for 10 to 11 minutes, turning occasionally, for similar doneness.
Sauté Vegetables: Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat until hot. Add the asparagus pieces and yellow squash slices. Cook and stir the vegetables for 7 to 8 minutes or until they are tender but still crisp.
Assemble the Salad: In a large bowl, combine the sautéed asparagus and squash with the hot cooked brown rice, diced tomatoes, rinsed garbanzo beans, sliced fresh basil, 1/2 teaspoon salt, and the reserved marinade dressing. Toss gently to blend all ingredients and coat the salad evenly with the dressing.
Slice and Serve: Carve the warm broiled steak into thin slices. Serve the sliced beef atop the vegetable and rice salad for a hearty, balanced plate.

Notes

For more flavor variation, consider adding a splash of balsamic vinegar to the reserved marinade dressing.
To ensure even cooking, bring the steak to room temperature before marinating and broiling.
Use fresh herbs such as thyme and basil for the most vibrant flavors.
This salad can be served warm or at room temperature, making it versatile for meal prep or entertaining.
Leftovers can be refrigerated and enjoyed cold the next day as a nutritious lunch.