Ensalada de Cinco de Mayo

Recipe Description

Makes 6 servings


  • 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 black olive|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


  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, 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.
This article uses material from the "Ensalada de Cinco de Mayo" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License