When the farmer’s market is bursting with fresh and fascinating vegetables, fill your bag up with any veg that strikes your fancy and sub them in for the summer squash and asparagus in this recipe. This flexible dish is a delicious way to try new veggies.
Ingredients
Marinade:
- ¼ cup olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. minced garlic
- 1 Tbsp. honey
- 2 tsp. thyme
- 2 tsp. oregano
- ¼ tsp. salt
- ⅛ tsp. pepper
Salad:
- 1 lb. beef top round steak
- 1½ cups brown rice
- 1 tsp. olive oil
- 2 cups asparagus pieces
- 1 med. yellow squash, halved and sliced
- 1 cup diced, seeded tomatoes
- 1 cup cooked chickpeas
- ¼ cup sliced fresh basil
- ½ tsp. salt
Directions
- Combine marinade ingredients in small bowl. Place beef steak and ¼ cup marinade in plastic bag; turn steak to coat. Close and secure bag and marinate in refrigerator (1-6 hours). Reserve remaining marinade in refrigerator for dressing.
- Cook rice according to package directions and keep warm.
- Remove steak from marinade and discard used marinade. Set broiler to high and place steak on the top rack on a broiler pan. Broil for medium-rare doneness, flipping once (5-6 minutes per side). Remove and keep warm.
- While steak is cooking, heat oil in large skillet over medium-high heat. Add asparagus and squash; cook until tender (7-8 minutes). Toss with rice, tomatoes, beans, basil, salt, and remaining marinade.
- Carve steak into thin slices and serve over rice salad.
Nutrition Facts
6 servings per container
Serving Size 292 g
| Amount per serving | ||
|---|---|---|
| Calories | 475 | |
| % Daily Value* | ||
| Total Fat 21g | 27% | |
| Saturated Fat 5.5g | 26% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2.5g | ||
| Monounsaturated Fat 11.5g | ||
| Cholesterol 47mg | 16% | |
| Sodium 450mg | 20% | |
| Total Carbohydrate 49g | 18% | |
| Dietary Fiber 5.5g | 19% | |
| Total Sugars 6g | ||
| Includes 3g Added Sugars | 6% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 34g | ||
| Protein 23g | ||
| Vitamin D 0.2mcg | 0% | |
| Calcium 52.9mg | 4% | |
| Iron 4.1mg | 25% | |
| Potassium 705mg | 15% | |
| Vitamin A 38.6mcg | 4% | |
| Vitamin C 15.4mg | 15% | |
| Vitamin E 2.7mg | 20% | |
| Vitamin K 38.7mcg | 30% | |
| Thiamin 0.4mg | 35% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 11mg | 70% | |
| Vitamin B6 0.9mg | 50% | |
| Folate 67.1mcg | 17% | |
| Vitamin B12 2.1mcg | 90% | |
| Biotin 1.9mcg | 6% | |
| Chloride 59.5mg | 2% | |
| Pantothenate 1.1mg | 20% | |
| Phosphorus 373.7mg | 30% | |
| Iodine 0mcg | 0% | |
| Magnesium 99.5mg | 25% | |
| Zinc 4.2mg | 40% | |
| Selenium 24.9mcg | 45% | |
| Copper 0.4mg | 45% | |
| Manganese 1.9mg | 80% | |
| Chromium 0.4mcg | 2% | |
| Molybdenum 37.7mcg | 80% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Beef, Whole Grain Brown Rice, Asparagus, Garbanzo Beans (garbanzo Beans, Water, Salt, Disodium Edta), Summer Squash, Tomatoes, Olive Oil, Lemon Juice, Honey, Basil, Garlic, Salt, Oregano, Thyme, Black Pepper.
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