Prepare the marinade by combining marinade ingredients in a small bowl.

Place beef steak and 1/4 cup of the marinade in a food-safe plastic bag, ensuring the steak is well coated.

Securely close the bag and marinate in the refrigerator for at least 6 hours, or ideally overnight.

Reserve the remaining marinade in the refrigerator to be used later as dressing.

Remove the steak from the marinade and discard the used marinade.

Position the steak on a rack in a broiler pan, ensuring the surface of the beef is 2 to 3 inches from the heat source.

Broil for 12 to 13 minutes, flipping once, to achieve medium-rare (145°F) doneness.

Remove the steak and keep it warm.

Heat olive oil in a large nonstick skillet over medium-high heat until hot.

Add asparagus and yellow squash to the skillet.

Cook and stir for 7 to 8 minutes, or until the vegetables are tender.

In a large bowl, toss together cooked brown rice, diced tomatoes, canned and drained garbanzo beans, thinly sliced fresh basil, and salt.

Add the reserved marinade (dressing) to the rice salad and toss to combine.

Carve the steak into thin slices.

Serve the sliced steak over the prepared rice salad.