WARM FAJITA RICE SALAD

3/4 lb top sirloin, 1-inch thick
1/4 cup fresh lime juice
1/2 tsp garlic salt
1/2 tsp ground cumin
1/2 tsp coarsely ground black pepper
3/4 cup long-grain rice, uncooked
1 (8 oz) can whole-kernel corn
1 (2 1/2 oz) can ripe black olives
1 cup cherry tomatoes, halved
1/4 cup red onion rings, sliced
2 tbsp chopped fresh cilantro
1/2 head iceberg lettuce, shredded (for serving)
Picante Dressing (recipe follows)

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.

WHEN READY TO COOK:
Cook rice following package directions, salt optional. Reserve.

Remove steak from marinade; discard marinade. Broil steak on rack in broiler pan 3 to 4-inches from source of heat, 8-10 minutes for medium-rare, turning once.

Combine warm rice, corn, olives, tomatoes, onion rings and cilantro in bowl. Pour half the Picante Dressing over top; toss gently.

TO SERVE:
Place lettuce on platter; top with rice mixture. 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.

PICANTE DRESSING

1/3 cup Picante sauce
1/4 cup Italian dressing
1 tsp Lime juice

Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.

Makes 4 servings
Source: Stephen Hill, Sacramento CA