Warm Fajita Rice Salad

Name: Warm Fajita Rice Salad
Ingredients: 3/4 lb beef top round steaks, cut 1" thick; 1/4 c fresh lime juice; 1/2 tsp garlic salt; 1/2 tsp cumin; 1/2 tsp coarsely ground pepper; 3/4 c long grain rice, cooked; 1 can(s) corn; 1 can(s) black olives; 1 c cherry tomatoes, halved; 1/4 c red onion, sliced; 2 Tbsp chopped cilantro; 1/2 head of lettuce, shredded; DRESSING INGREDIENTS; 1/3 c picante sauce; 1/4 c italian dressing; 1 tsp lime juice

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By Awana Burkeen
@angelkisses

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Ingredients

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3/4 lb

beef top round steaks, cut 1" thick
1/4 c

fresh lime juice
1/2 tsp

garlic salt
1/2 tsp

cumin
1/2 tsp

coarsely ground pepper
3/4 c

long grain rice, cooked
1 can(s)

corn
1 can(s)

black olives
1 c

cherry tomatoes, halved
1/4 c

red onion, sliced
2 Tbsp

chopped cilantro
1/2

head of lettuce, shredded
DRESSING INGREDIENTS
1/3 c

picante sauce
1/4 c

italian dressing
1 tsp

lime juice

How to Make Warm Fajita Rice Salad

Step-by-Step

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 2-4 hours, turning once or twice.
Remove steak from marinade.
Broil steak on rack in broiler pan 3-4" from
source of heat, 8-10 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.