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Beef and Brown Rice Salad
Ingredients
- 1/2 tsp Salt
- 1 cup Diced Tomatoes, drained
- 1 Medium Yellow Squash
- 1 lb Fresh Asparagus (cut into 2-inch pieces)
- 1 tsp. Carapelli Olive Oil
- 1 (about 1 lb) Beef Top Round Steak, cut 3/4 inch thick
- 1/8 tsp Pepper
- 1/4 tsp Salt
- 2 tsp Chopped Fresh Oregano
- 2 tsp Fresh Chopped Thyme
- 1 tbsp Honey
- 1 tbsp Minced Garlic
- 2 tbsp Fresh Lemon Juice
- 1 tsp. Carapelli Olive Oil
- 1 cup Weis Salad Peas (Chick Peas), rinsed and drained
- 1/4 cup Fresh Basil, thinly sliced
- 3 cups Hot Cooked Brown Rice (Suggestion: Weis Quality Instant Brown Rice)
Instructions
For Beef:
- In a small bowl, combine marinade ingredients (olive oil, lemon juice, garlic, honey, thyme, oregano, salt and pepper).
- Place beef and ¼ cup marinade in a sealable food-safe bag, turning to coat.
- Marinate 6 hours in refrigerator or overnight. Reserve remaining marinade; store in refrigerator for dressing.
- Remove beef from marinade, discard marinade.
- Place beef on rack in broiler pan; 2 to 3 inches from heat. Broil 12 to 13 minutes for medium-rare doneness, turning once.
- Remove; keep warm.
For Brown Rice Salad:
- In large nonstick skillet, heat oil over medium-high heat until hot.
- Add asparagus and squash; cook 7 minutes or until tender.
- Add tomatoes; heat 1 more minute.
- In a large bowl, toss with rice, chick peas, basil, salt and reserved marinade.
- Carve beef into thin slices and serve over rice salad.
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* CHEF’s tip: to substitute dried herbs for fresh, reduce the quantity by one-third.
