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

Ingredients

• 3 cloves of garlic, minced into a paste
• 1 tsp of salt
• 1/2 tsp of ground black pepper, divided
• 1 1/2 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
• 3/4 cup of cherry tomatoes, quartered
• 1/3 cup of sliced ripe olives
• 1/4 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