Pepper-Grilled Steak with Chopped Summer Salad
A perfectly grilled top sirloin steak seasoned with garlic and black pepper, served with a fresh Mediterranean-style salad of tomatoes, arugula, red onion, feta cheese, and Kalamata olives.
6 servings
1 hr 34 min
Ingredients
- •2 cloves garlic cloves
- •1¾ teaspoons coarsely ground black pepper
- •1¼ teaspoons coarse kosher salt
- •2 pounds top sirloin steak
- •1 spray nonstick vegetable oil spray
- •1 cup diced tomatoes
- •1 cup baby arugula
- •½ cup diced red onion
- •½ cup crumbled feta cheese
- •3 tablespoons chopped pitted Kalamata olives
- •1½ tablespoons extra-virgin olive oil
- •1 whole jalapeño chile
- •seeded
- •4 teaspoons finely chopped jalapeño
Cooking Instructions
- 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.
60 min
- 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.
24 min
- 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.
10 min