1 1-pound beef top round steak, cut 3/4-inch thick
1 teaspoon olive oil
2 cups asparagus pieces
1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch slices
3 cooked brown rice, hot
1 cup diced, seeded tomatoes
1 cup canned garbanzo beans, rinsed and 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
Combine the marinade ingredients in a small bowl.
Place the beef and 1/4 cup of the marinade in a food-safe plastic bag. Turn steak to coat. Close the bag securely and marinate in the refrigerator for six hours or up to overnight.
Reserve the remaining marinade in the refrigerator to use as a dressing.
Remove the steak from the marinade and discard the bag. Place the steak on the rack of a broiler pan, so that beef is 2 to 3 inches from the heat.
Broil for 12 to 13 minutes for medium rare doneness, turning once. Remove from the heat, but keep warm.
Heat the oil in a large skillet over medium-high heat until hot. Add the asparagus and squash, cooking and stirring for seven to eight minutes, or until tender.
In a large bowl, toss with rice, tomatoes, beans, basil, salt and reserved marinade.
Carve steak into thin slices. Serve over rice salad.
Recipe courtesy of "The Healthy Beef Cookbook."