Pepper-Grilled Steak With Chopped Summer Salad

• 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 jalapeno chile, seeded, finely chopped (about 4 teaspoons)

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.

garlic, ground black pepper, coarse kosher salt, vegetable oil spray, tomatoes, baby arugula, red onion, feta cheese, olives, extravirgin olive oil, chile

Taken from www.epicurious.com/recipes/food/views/pepper-grilled-steak-with-chopped-summer-salad-354334 (may not work)