| Servings: 4 |
Ingredients
- 1 lb Top Round Steak, cut 3/4 inch thick
- 1 tsp olive oil
- 2 cups fresh, asparagus pieces (2-inch pieces)
- 1 medium zucchini or 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 no salt added garbanzo beans (chickpeas), rinsed, drained
- 1/4 cup fresh basil, thinly sliced
- 1/2 tsp Trader Joe’s 21 Salute or other salt substitute
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 Trader Joe’s 21 Salute or other salt substitute
- 1/8 tsp black pepper
Directions
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 or strips. Serve over rice salad.
Recipe from The Healthy Beef Cookbook, adapted for low sodium
