Packed with protein, veggies and brown rice, this salad is a colorful treat for your eyes and stomach.
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.
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.
Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 514 Calories; 15g Total Fat; 3g Saturated Fat; 8g Monounsaturated Fat; 61mg Cholesterol; 593mg Sodium; 6g Total carbohydrate; 36g Protein; 5.9mg Iron; 8.6mg Niacin; 1.1mg Vitamin B6; 1.5mcg Vitamin B12; 7mg Zinc; 50.8mcg Selenium; 7.3g Fiber.