Ingredients

1 beef top round steak, cut 3/4 inch thick (about 1 pound)

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: Marinade time: 6 hours or overnight

1. 1/4 cup olive oil

2. 2 tablespoons fresh lemon juice

3. 1 tablespoon minced garlic

4. 1 tablespoon honey

5. 2 teaspoons fresh thyme, chopped

6. 1/4 teaspoon salt

7. 1/8 teaspoon black pepper

Instructions

1. Combine marinade ingredients in small bowl. Place beef 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.

2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F ) doneness, turning once. Remove; keep warm.

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

4. Carve steak into thin slices. Serve over rice salad.