| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Salads, Rice, Mexican |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Top sirloin,1" thick |
| 1/4 |
c |
Lime juice,fresh |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
ts |
Cumin,ground |
| 1/2 |
ts |
Black pepper,coarse |
| 3/4 |
c |
Rice,long-grain |
| 1 |
cn |
Corn,whole-kernel(8oz) |
| 1 |
cn |
Black olives,ripe(2 1/2oz) |
| 1 |
c |
Cherry tomatoes,halved |
| 1/4 |
c |
Red onion rings,sliced |
| 2 |
tb |
Cilantro,chopped |
| 1/2 |
|
Lettuce hd,iceberg,shredded |
| 1/3 |
c |
Picante sauce |
| 1/4 |
c |
Italian dressing |
| 1 |
ts |
Lime juice |
INSTRUCTIONS
PICANTE DRESSING
Picante Dressing: Place picante sauce, Italian dressing and lime juice in
jar with tight-fitting cover. Shake well.
1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic
salt, cumin and pepper; pour over steak. Seal bag, or cover dish.
Refrigerate 2-4 hours, turning once or twice.
2. Cook rice following package directions, salt optional. Reserve.
3. Remove steak from marinade. Broil steak on rack in broiler pan 3-4" from
source of heat, 8-10 minutes for medium-rare, turning once.
4. Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in
bowl. Pour half the Picante Dressing over top; toss gently. Place lettuce
on platter; top with rice mixture.
5. Slice steak diagonally across grain into thin slices. Place slices on
top of rice. Drizzle with remaining dressing. Sprinkle with remaining
cilantro. Serve warm or at room temperature.
(Stephen Hill, Sacramento CA)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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