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 Marinade 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.