Ingredients:
1 lb skirt steaks or 1 lb top round steaks or 1 lb flank steaks, cut to 3/4 inch thick
3/4 cup cherry tomatoes, quarters
2 cups cooked rice, cooled to room temperature
1/2 teaspoon cumin
1/4 cup lime juice
1 garlic cloves, minced
1/2 teaspoon pepper
1/2 head lettuce, shredded
1/2 teaspoon onion powder
3/4 cup picante sauce
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
1/4 cup green onions, sliced
1 (2 1/4 ounce) cans sliced ripe olives, drained
1/2 cup sour cream
2 tablespoons vegetable oil
Directions:
Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
Slice meat diagonally into bite-size pieces.
Combine rice, tomatoes, cheese, olives and onions in a large bowl.
Arrange mixture over shredded lettuce.
Place beef on top.
Serve with picante sauce and sour cream.
Servings: 2
Time preparation: 4 min.
Time total: 16 min.