Ensalada de Cinco de Mayo Recipe - Mexican Beef and Avocado Salad

Ingredients

• 3 cloves of garlic , minced into a paste
• 1 tsp of salt
• 0.5 tsp of ground black pepper , divided
• 1.5 lb (680 g) of well-trimmed beef top sirloin steak , cut into 1-inch thick slices
• 3 cups of cooked rice , cooled to room temperature
• 1 avocado , diced
• 0.75 cup of cherry tomatoes , quartered
• 0.33 cup of sliced ripe olives
• 0.25 cup of sliced green onions
• 3 tbsp of red wine vinegar
• 1 tbsp plus 1 tsp of olive oil
• 1 tbsp of fresh lime juice
• lettuce leaves