prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 | ||
| warm, cooked Minute Rice® Premium Long Grain White Rice | ||
| 2 cups (500 mL) | ||
| 3 tbsp (45 mL) | Filippo Berio® Mild & Light Olive Oil | |
| 2 tbsp (30 mL) | FRANK’S® RedHot® Original Cayenne Pepper Sauce | |
| 1/2 tsp (2 mL) | each ground cumin, oregano, salt and pepper | |
| 1 lb (500 g) | Top Sirloin Grilling Steak, about 1-inch (2.5 cm) thick | |
| 1 | each thinly sliced sweet red pepper, sweet yellow pepper and red onion | |
| 2 cups (500 mL) | shredded iceberg lettuce | |
| 1/2 cup (125 mL) | each ranch-style dressing and sour cream | |
| 1½ cups (375 mL) | shredded Cheddar or Monterey Jack cheese | |
| 1/2 cup (125 mL) | each chopped green onion and tomato | |
Small, soft flour tortillas, warmed | ||
INSTRUCTIONS
Step 1: Preheat the grill to medium-high. Stir the oil with the hot sauce, cumin, oregano, salt and pepper. Brush half of the oil mixture over the steak. Place the peppers and onion on a large sheet of heavy-duty foil; drizzle with the remaining oil mixture. Fold over to make a secure, flat packet, crimping edges to seal
Step 2: Grill the vegetables for 15 minutes, turning the packet occasionally. Meanwhile, grill the steak for 4 minutes. Flip the steak, reduce the heat to medium. Grill for an additional 3 minutes for medium-rare or until cooked to preferred doneness
Step 3: Tent the steak with foil and let stand for 5 minutes; slice thinly. Drain and discard any juices on the cutting board
Step 4: Transfer the sliced steak and grilled vegetables to a large, straight-sided glass bowl or trifle dish. Top with the rice, then layer of lettuce. Stir the dressing with the sour cream and spoon evenly over the lettuce. Garnish with cheese, green onion and tomato. Serve with warm tortillas on the side
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