Farmer’s market vegetable, beef & brown rice salad: recipe

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share the recipe for Farmer’s Market Vegetable, Beef & Brown Rice Salad.

INGREDIENTS:

• 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
• 1 teaspoon olive oil
• 2 cups asparagus pieces (2-inch pieces)
• 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices
• 3 cups hot cooked brown rice
• 1 cup diced, seeded tomatoes
• 1 cup canned garbanzo beans, rinsed, 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

COOKING:

Combine marinade ingredients in small bowl. Place beef Top Round Steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing.

Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm.

Cook's Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally.

Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

Carve steak into thin slices. Serve over rice salad.