Ensalada de Cinco de Mayo

Description
Makes 6 servings

Ingredients

 * 3 cloves garlic, minced to a paste
 * 1 teaspoon salt
 * 1/2 teaspoon ground black pepper, divided
 * 1 1/2 pounds well-trimmed Beef top sirloin Steak, cut 1-inch thick
 * 3 cups cooked rice, cooled to room temperature
 * 1 avocado, diced
 * 3/4 cup cherry tomato quarters
 * 1/3 cup sliced ripe olives
 * 1/4 cup sliced green onions
 * 3 tablespoons red wine vinegar
 * 1 tablespoon plus 1 teaspoon olive oil
 * 1 tablespoon fresh lime juice
 * lettuce leaves

Directions

 * 1) Combine garlic, salt and 1/4 teaspoon pepper; spread over both sides of Steak.
 * 2) Place Steak on grid over coals, turning once.
 * 3) Grill 14 to 20 minutes or broil 20 to 25 minutes to desired doneness.
 * 4) Let stand 5 minutes. Carve Steak into thin slices; cut into bite-size pieces.
 * 5) Combine Steak, rice, avocado, tomatoes, olives and onions in large bowl.
 * 6) Whisk vinegar, oil, lime juice and remaining 1/4 teaspoon pepper;
 * 7) Add to rice mixture and toss. Serve salad on lettuce-lined platter.