1 pound beef skirt, top round (3/4-inch thick), or flank steak
2 cups cooked rice, cooled to room temperature
¾ cup cherry tomato, quartered
½ cup Cheddar cheese, shredded
1 (2.25-ounce) can sliced ripe olives, drained
¼ cup green onions, sliced
4 flour tortillas, cut into wedges and fried until crisp
½ head lettuce, shredded
¾ cup picante sauce
½ cup sour cream
Directions
Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight.
Remove beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size pieces or strips.
Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla wedges, picante sauce, and sour cream.
