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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a fantastic salad bursting with so many great flavors. Beefy, Limey, Herby, Olivey, Corny, Oniony and oh so tasty. Enjoy Ingredients:
3/4 pound top sirloin1” thick |
1/4 cup fresh lime juice |
1/2 teaspoon garlic salt |
1/2 teaspoon ground cumin |
1/2 teaspoon coarse black pepper |
3/4 cup long grain rice |
8 ounce can whole kernel corn |
1 can black olives |
1 cup cherry tomatoes halved |
1/4 cup red onion rings sliced |
2 tablespoons cilantro chopped |
1/2 head iceberg lettuce shredded |
dressing |
1/3 cup picante sauce |
1/4 cup italian dressing |
1 teaspoon lime juice |
Directions:
1. Combine all dressing ingredients and place in jar with lid and shake well.
2. Place beef in plastic bag or shallow dish.
3. Combine lime juice, garlic salt, cumin and pepper then pour over steak.
4. Seal bag and refrigerate 24 hours turning occasionally.
5. Cook rice according to package directions the reserve.
6. Remove steak from marinade then broil on rack in broil pan 4” from heat for 10 minutes.
7. Turn once during cooking.
8. Combine warm rice, corn, olives, tomatoes, onion rings and cilantro in bowl.
9. Pour half the dressing over top and toss gently.
10. Place lettuce on platter then top with rice mixture.
11. Slice steak diagonally across grain into thin slices then place slices on top of rice.
12. Drizzle with remaining dressing then sprinkle with remaining cilantro.
13. Serve warm or at room temperature.
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