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
Combine garlic, salt and 1/4 teaspoon pepper; spread over both sides of steak. Place steak on grid over coals, turning once. Grill 14 to 20 minutes or broil 20 to 25 minutes to desired doneness. Let stand 5 minutes. Carve steak into thin slices; cut into bite-size pieces.

Combine steak, rice, avocado, tomatoes, olives and onions in large bowl. Whisk vinegar, oil, lime juice and remaining 1/4 teaspoon pepper; add to rice mixture and toss. Serve salad on lettuce-lined platter.