Zutaten für Beef Fajita Rice Salad
- Skirt Steaks
- Cherry Tomatoes
- Cooked Rice
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- Garlic Clove
- 1/4 teaspoon black pepper
- 5 cups shredded lettuce
- 1 teaspoon onion powder
- picante sauce (to taste)
- 1/2 teaspoon salt
- Cheddar Cheese
- Green Onion
- Sliced Ripe Olives
- sour cream (to taste)
- Vegetable Oil
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Zubereitung von Beef Fajita Rice Salad
- In a shallow baking dish, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 pound of thinly sliced beef sirloin (or flank steak) to the marinade. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Remove beef from marinade and cook in a skillet over medium-high heat for 10-12 minutes, or until cooked to your desired doneness. (Alternatively, grill the beef for a smoky flavor.)
- Once cooked, let the beef rest for 5 minutes, then slice diagonally into bite-sized pieces.
- In a large bowl, combine 2 cups cooked rice, 1 cup chopped tomatoes, 1/2 cup shredded cheddar cheese, 1/2 cup sliced black olives, and 1/2 cup thinly sliced red onion.
- Arrange the rice mixture over a bed of shredded lettuce (approximately 5 cups).
- Top with the sliced beef.
- Serve immediately with your favorite picante sauce and sour cream.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
25g
Fat
120g
Carbs
24g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Lunch Main Dish Salads Beef Rice American Mexican Southwestern United States Tex Mex Oven Barbecue Easy Spring Summer Broil Stove Top Dietary One Dish Meal Seasonal Meat Pasta Rice And Grains Equipment Grilling Number Of Servings
