Steak with Southwestern Salad

I am loving all these reduced calories dinners lately.  This has a lot of ingredients but it is super simple and very satisfying!  I was full!  To make this dish you will need:
For the steak:

5 large garlic cloves

1 tablespoon salt

1/2 cup dry red wine

1/4 cup balsamic vinegar

1/4 cup soy sauce

1 tablespoon honey

1 teaspoon black pepper

1 teaspoon Worcestershire sauce

1-1/2 pounds top-round London Broil -- 1 1/4-inch thick

For the Salad:

1 tsp olive oil
1/4 cup fresh squeezed lime juice
3 tablespoons diced red onion
2 medium vine ripe tomatoes, diced
1 cup canned black beans, drained and rinsed
1 cups frozen corn kernels (fresh is fine)
2 tbsp finely minced cilantro
kosher salt and fresh pepper to taste
1 avocado, pitted, diced
1.)  Combine all marinade ingredients, mixing well to dissolve the salt. In a heavy-duty resealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air. Marinate, chilled, turning occasionally, for 4 to 6 hours.
2.)  In a medium bowl, combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.  Add tomatoes, black beans, corn, cilantro and set aside.
3.)  Prepare grill. Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving. Cut across the grain.
4.)  Layer the steak on a platter.  Top with the salad.  Top the salad with the cut up avocado and enjoy!