Farmer’s Market Vegetable, Beef & Brown Rice Salad

Farmer’s Market Vegetable, Beef & Brown Rice Salad

Packed with protein, veggies and brown rice, this salad is a colorful treat for your eyes and stomach.


  • 1 beef Top Round Steak, cut 2 cm thick
  • 1 teaspoon olive oil
  • 2 cups asparagus pieces
  • 1 medium yellow pumpkin
  • 3 cups hot cooked brown rice
  • 1 cup tomatoes
  • 1 cup garbanzo beans
  • 1/4 cup fresh basil
  • 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

No. Servings:


Cooking time:

35 min


  1. Combine marinade ingredients in a small bowl.

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

  3. Remove steak from marinade and discard marinade. Place steak on rack in broiler pan so the surface of beef is 5 – 10 cm from heat. Broil for 12 to 13 minutes for medium rare (60°C).

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

  5. Carve steak into thin slices, serve, and enjoy!


Courtesy of Beef It’s What’s For Dinner.

We want to know your opinion