Warm Fajita Rice Salad
Yield
4 servingsPrep
4 hrsCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beef, sirloin steak
top, 1 inch thick |
|
| ¼ | cup |
lime juice
fresh |
|
| ½ | teaspoon |
garlic salt
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
coarse |
|
| ¾ | cup |
rice
long-grain |
|
| 8 | ounce can |
corn
kernel |
|
| 2 ½ | ounce can |
black olives
ripe |
|
| 1 | cup |
cherry tomatoes
halved |
|
| ¼ | cup |
red onion
rings, sliced |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | x |
iceberg lettuce
head, half of, shredded |
*
|
| Picante dressing | |||
| ⅓ | cup |
picante sauce
|
* |
| ¼ | cup |
salad dressing, italian
|
|
| 1 | teaspoon |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beef, sirloin steak
top, 1 inch thick |
|
| 59 | ml |
lime juice
fresh |
|
| 2.5 | ml |
garlic salt
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
coarse |
|
| 177 | ml |
rice
long-grain |
|
| 8 | ounce can |
corn
kernel |
|
| 2.5 | ounce can |
black olives
ripe |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 59 | ml |
red onion
rings, sliced |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 1 | x |
iceberg lettuce
head, half of, shredded |
*
|
| Picante dressing | |||
| 79 | ml |
picante sauce
|
* |
| 59 | ml |
salad dressing, italian
|
|
| 5 | ml |
lime juice
|
|
Directions
Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover.
Shake well.
Place beef in plastic bag or shallow dish.
Combine lime juice, garlic salt, cumin and pepper; pour over steak.
Seal bag, or cover dish.
Refrigerate 2 to 4 hours, turning once or twice.
Cook rice following package directions, salt optional.
Reserve.
Remove steak from marinade.
Broil steak on rack in broiler pan 3 to 4 inches from source of heat, 8 to 10 minutes for medium-rare, turning once.
Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in bowl.
Pour half the Picante Dressing over top; toss gently.
Place lettuce on platter; top with rice mixture.
Slice steak diagonally across grain into thin slices.
Place slices on top of rice.
Drizzle with remaining dressing.
Sprinkle with remaining cilantro.
Serve warm or at room temperature.
