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Pepper-Grilled Steak with Chopped Summer Salad

Name: Pepper-Grilled Steak with Chopped Summer Salad
Ingredients: 2 large garlic cloves, pressed; 1 3/4 teaspoons coarsely ground black pepper; 1 1/4 teaspoons coarse kosher salt; 1 2-pound 1 1/2-inch-thick top sirloin steak; Nonstick vegetable oil spray; 1 cup diced tomatoes; 1 cup baby arugula or chopped regular arugula; 1/2 cup (generous) diced red onion; 1/2 cup crumbled feta cheese; 3 tablespoons chopped pitted Kalamata olives; 1 1/2 tablespoons extra-virgin olive oil; 1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
2.
Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
3.
Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.

Recipes sourced from Epicurious.com.

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