Beef Fajita Rice Salad

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.

• Ready In: 16 mins
• Serves: 2

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 1/4ounce) 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.