- 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
- 1 teaspoon olive oil
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 cups broccoli, cut into bite size pieces
- 3 cups hot cooked rice, white or brown
- 1 cup diced, seeded tomatoes
- 1 cup canned garbanzo beans, rinsed, drained
- 1/4 cup fresh basil, thinly sliced
- Salt and Pepper, to taste
Marinade: - 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 teaspoon dried thyme, chopped
- Salt and Pepper, to taste
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 (145°F) doneness, turning once. Remove; keep warm.
Sponsor: Utah Beef Council
