Farmer’s Market Vegetable, Beef & Brown Rice Salad
Farmer’s Market Vegetable, Beef & Brown Rice Salad
INGREDIENTS
- 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:
INSTRUCTIONS
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Combine marinade ingredients in a small bowl.
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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.
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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).
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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.
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Carve steak into thin slices, serve, and enjoy!
Courtesy of Beef It’s What’s For Dinner.
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