Warm Fajita Rice Salad
Submitted by PegA
Warm fajita rice salad with lime-marinated sirloin, corn, black olives, cherry tomatoes, and a zesty picante dressing. Tex-Mex meets rice bowl in one bold platter.
YIELD
4 servingsPREP
4 hrsCOOK
10 minREADY
4 hrsTake everything you love about fajitas, pile it over warm rice and crisp lettuce, and drench it in a spicy picante dressing. That’s this salad.
Sirloin steak gets marinated in lime juice, cumin, and garlic salt for a few hours, then broiled to a smoky medium-rare and sliced thin against the grain. The warm rice gets tossed with corn, black olives, cherry tomatoes, red onion rings, and fresh cilantro.
It all comes together on a bed of shredded lettuce with that punchy picante-lime dressing tying every bite together. Serve it warm for dinner or pack it at room temperature for lunch the next day.
Kitchen Tips
- Marinate the steak at least 2 hours. The lime juice tenderizes the meat and the cumin soaks deep into the fibers.
- Slice the steak against the grain and on a diagonal for the most tender bites.
- Toss the rice while it’s still warm so it absorbs the dressing instead of sitting on the surface.
- Use your favorite picante sauce or salsa. Hotter is better here since the rice and lettuce mellow out the heat.
Ingredients
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.
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