Categories: Salads, Rice/grains, Mexican 
      Yield: 4 servings 
  
    3/4 lb Top sirloin,1" thick                1 cn Corn,whole-kernel(8oz) 
    1/4 c  Lime juice,fresh                    1 cn Black olives,ripe(2 1/2oz) 
    1/2 ts Garlic salt                         1 c  Cherry tomatoes,halved 
    1/2 ts Cumin,ground                      1/4 c  Red onion rings,sliced 
    1/2 ts Black pepper,coarse                 2 tb Cilantro,chopped 
    3/4 c  Rice,long-grain                   1/2    Lettuce hd,iceberg,shredded 
 
------------------------------PICANTE DRESSING------------------------------ 
    1/3 c  Picante sauce                       1 ts Lime juice 
    1/4 c  Italian 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)