Instructions: In a medium-size bowl, combine salad dressing and orange peel.

Add tomatoes; toss gently; let stand for 15 minutes.

Meanwhile, prepare rice according to package directions (omit oil).

In a cup, combine salt, cumin and pepper; sprinkle over steaks.

In a large skillet, preferably nonstick, over medium-high heat, heat 1 teaspoon of the oil. Cook two steaks at a time on both sides until browned, about 1 1/2 minutes, using remaining oil as needed.

Spoon rice on serving plates. Top with steaks, salad greens and marinated tomatoes.

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