Farmer's Market Vegetable, Beef & Brown Rice Salad

From The Texas Beef Council

Servings
   Serves 4

Prep Time
   5 minutes

Refrigerate
   6 hours to overnight

Cook Time
   25 minutes

Cooking Methods
   Broiling
   Grilling

Beef Type
   Round

Ingredients

• 1 lb. top round steak, cut 3/4 inch thick
• 1 tsp. olive oil
• 2 cups asparagus pieces (2-inch in length)
• 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 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
• 2 tsp. chopped fresh oregano
• 1/4 tsp. salt
• 1/8 tsp. pepper

Instructions

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.

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 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 to 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.

Suggestions

To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally.

Nutritional Information

Nutrition information per serving: 514 calories; 15 g fat (3 g saturated fat; 8 g monounsaturated fat); 61 mg cholesterol; 593 mg sodium; 60 g carbohydrate; 7.3 g fiber; 36 g protein; 8.6 mg niacin; 1.1 mg vitamin B6; 1.5 mcg vitamin B12; 5.9 mg iron; 50.8 mcg selenium; 7.0 mg zinc

Grilled Lime Pork Tenderloin

2

pork tenderloins (3/4 lb each)

4

cloves garlic, thinly sliced

2

tablespoons grated lime peel

1

tablespoon vegetable oil

2

teaspoons fresh lime juice

1/2

teaspoon honey

1/4

teaspoon salt

1/8

teaspoon freshly ground black pepper

1. Heat gas or charcoal grill. Cut small, 1/4- to 1/2-inch-deep slits in top of each pork tenderloin. Insert garlic slices into slits.
2. In small bowl, mix lime peel, oil, lime juice, honey, salt and pepper until well blended.
3. When grill is heated, brush pork tenderloins with lime mixture. Place pork on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 18 to 22 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Cut pork into slices to serve.

Makes 6 servings

I marinated them all day.

Nutrition Information:

1 Serving (1 Serving)

• Calories 170
• (Calories from Fat 60),

• Total Fat 7g
• (Saturated Fat 2g,
• Trans Fat 0g),
• Cholesterol 70mg;
• Sodium 150mg;
• Total Carbohydrate 2g
• (Dietary Fiber 0g,
• Sugars 0g),
• Protein 26g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 0 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 4 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 0;

*Percent Daily Values are based on a 2,000 calorie diet.