WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Farmer's Market Vegetable, Beef,
and Brown Rice Salad

1 beef top round steak, cut 3/4 inch thick (approx. 1 lb.)
1 tsp. 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, chopped
1/2 tsp. salt
Marinade:
1/4 cup olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. minced garlic
1 Tbsp. honey
2 tsp. fresh thyme, chopped
1/4 tsp. salt
1/8 tsp. black pepper


Combine marinade ingredients in small bowl. Place 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 2–3 inches from heat. Broil 12–13 minutes for medium rare (145 degrees) doneness, turning once. Remove; keep warm. Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7–8 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. Makes 4 servings. Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons.

 

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2013 Wisconsin Energy Cooperative News