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
Tip: Screenshot this list for easy reference while shopping
Instructions
- 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.