Warm Fajita Rice Salad Recipe

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Warm Fajita Rice Salad

Awana Burkeen


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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
1/2 tsp
coarsely ground pepper
3/4 c
long grain rice, cooked
1 can(s)
1 can(s)
black olives
1 c
cherry tomatoes, halved
1/4 c
red onion, sliced
2 Tbsp
chopped cilantro
head of lettuce, shredded


1/3 c
picante sauce
1/4 c
italian dressing
1 tsp
lime juice


1Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.
2Place beef in plastic bag or shallow dish.
3Combine lime juice, garlic salt, cumin and pepper; pour over steak.
4Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice.
5Remove steak from marinade.
6Broil steak on rack in broiler pan 3-4" from
source of heat, 8-10 minutes for medium-rare, turning once.
7Combine warm rice, corn, olives, tomatoes, onion rings and cilantro in bowl.
8Pour half the Picante Dressing over top; toss gently.
9Place lettuce on platter; top with rice mixture.
10Slice steak diagonally across grain into thin slices.
11Place slices on top of rice.
12Drizzle with remaining dressing.
13Sprinkle with remaining cilantro. Serve warm or at room temperature.

About this Recipe

Course/Dish: Beef Salads
Other Tag: Quick & Easy