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 a 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.  

Source: http://www.txbeef.org/recipe_book