Fajita Rice Salad
Source of Recipe
Master Chef Don Easley
List of Ingredients
1/4 cup fresh lime juice
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound beef skirt, top round, or flank steak (3/4-inch thick)
2 cups cooked rice, cooled to room temperature
3/4 cup cherry tomato quarters
1/2 cup shredded Cheddar cheese (2 ounces)
1 2 1/4 ounce can sliced ripe olives, drained
1/4 cup sliced green onions
4 flour tortillas, cut into wedges and fried until crisp
1/2 head lettuce, shredded
1. Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in a shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.
2. Remove beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size pieces or strips.
3. Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream.