Ensalada de Cinco de Mayo

Ingredients

• garlic

  minced to a paste
  3 cloves
• salt
  1 teaspoon
• ground black pepper

  divided
  1/2 teaspoon
• well-trimmed Beef top sirloin Steak

  cut 1-inch thick
  1 1/2 pounds
• cooked rice

  cooled to room temperature
  3 cups
• avocado

  diced
  1 unit
• cherry tomato quarters
  3/4 cup
• sliced ripe olives
  1/3 cup
• sliced green onions
  1/4 cup
• red wine vinegar
  3 tablespoons
• plus 1 teaspoon olive oil
  1 tablespoon
• fresh lime juice
  1 tablespoon
• lettuce leaves
  1 unit