Pepper-Grilled Steak with Chopped Summer Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

One large steak serves six when it's topped with a light and tangy salsa-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)

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.

By RecipeOfHealth.com