Recipe: farmer's market vegetable beef and brown rice salad

Ingredients

• 1 pound beef top round steak, cut 3/4 inch thick
• 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 tablespoons minced garlic
• 1 tablespoon honey
• 2 teaspoons fresh thyme, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions