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Prep Time: 4 Minutes Cook Time: 8 Minutes |
Ready In: 12 Minutes Servings: 2 |
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Great refreshingly simple dish quick to make and for all to enjoy during Mexican cookoff! Summer easy and will fill the hungry man! I made this last night and everyone loved it! It was on a supermarket flyer I picked up at the meat counter in Albertson's. Ingredients:
1 lb skirt steaks or 1 lb top round steaks or 1 lb flank steak, 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 clove, 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 onion, sliced |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1/2 cup sour cream |
2 tablespoons vegetable oil |
Directions:
1. 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.
2. Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
3. Slice meat diagonally into bite-size pieces.
4. Combine rice, tomatoes, cheese, olives and onions in a large bowl.
5. Arrange mixture over shredded lettuce.
6. Place beef on top.
7. Serve with picante sauce and sour cream.
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