Beef Fajita Rice Salad

• 1 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

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.

flank steak, cherry tomatoes, rice, cumin, lime juice, garlic, pepper, head lettuce, onion powder, picante sauce, salt, cheddar cheese, green onion, olives, sour cream, vegetable oil

Taken from www.food.com/recipe/beef-fajita-rice-salad-27787 (may not work)