Farmer's Market Beef Salad from The Healthy Beef Cookbook   Total preparation and cooking time: 50 minutes Marinating time: 6 hours or overnight Makes 4 servings.

Ingredients: 

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 grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness,  turning occasionally. Remove; keep warm.

3. Toss asparagus and squash pieces with 1 teaspoon olive oil. Place on grid over medium-hot heat. Grill to tender-crisp. Remove from grill. Cut asparagus into 2-inch pieces, you may want to cut any large squash rounds in half as well. Toss grilled vegetables with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

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

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.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Cook’s Tips for Indoor Preparation: To broil, 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.

Squash and asparagus can be prepared over stove as well, simply heat oil in large nonstick skillet over medium-high heat until hot. Cut asparagus into two-inch pieces. Add asparagus and squash to hot pan; cook and stir 7 to 8 minutes or until tender.

This recipe can be found in the new The Healthy Beef Cookbook, published by John Wiley & Sons, Inc. Order Yours Today!