Ingredients
Scale
- 2/3 cup olive oil
- 2/3 cup of fresh lime juice (about 6 limes, can sub bottled but fresh is best)
- 1.5 tsp kosher salt
- ½ tsp fresh ground pepper
- 1 tsp oregano
- 1 tsp red pepper flakes
- 8 oz steak, trimmed of visible fat
- 4 Roma tomatoes, seeded, quartered, sliced thinly crossways
- 1 red bell pepper (can sub green, yellow, or orange), cut into quarters, sliced thinly crossways
- ½ medium red onion, cut in half and sliced very thinly
- ½ cup chopped fresh cilantro (can sub parsley)
- 2 cups cooked white rice (can sub brown rice)
Instructions
- In medium bowl, make the dressing by whisking together olive oil, lime juice, salt, pepper, oregano, and red pepper flakes.
- Pierce the trimmed steak all over with a fork. Place steak into a zippered plastic bag or shallow bowl, pour half of the dressing over the steak and allow to marinate for at least 4 hours or overnight. Preserve the remaining dressing in the refrigerator to use later in salad.
- Preheat the oven to 400. Remove the steak from the marinade and cook in preheated oven to desired degree of doneness.
- Remove steak for oven and place on cutting board to rest for 5-10 minutes. Cut into thin slices. Shred the meat, using two forks pulled in opposite directions.
- Place shredded steak, thin sliced vegetables, chopped cilantro, and cooked rice into a serving bowl. Pour the remaining dressing over the salad and toss thoroughly.
- Can be served immediately or made ahead. Prepared salad will keep for 3-4 days if covered and stored refrigerator. (Removing chilled salad from refrigerator about 30 minutes before serving will improve the flavor.)