There are many salads that characterize summertime, especially salads that are
light and use fresh ingredients. This dish is a combination of fresh
ingredients and flavorful, grilled steak. It’s an easy and tasty meal to serve
on a summer night.
Pepper-Grilled Steak with Chopped Summer Salad
Ingredients
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2 large garlic cloves, pressed
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1¾ teaspoons coarsely ground black pepper
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1¼ teaspoons coarse kosher salt
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One, 2-pound top sirloin steak, about 1½-inch thick
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Nonstick vegetable oil spray
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1 cup diced tomatoes
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1 cup baby arugula or chopped regular arugula
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½ cup diced red onion
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½ cup crumbled feta cheese
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3 tablespoons chopped pitted Kalamata olives
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1½ tablespoons extra-virgin olive oil
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1 jalapeño chile, seeded and finely chopped (about 4 teaspoons)
Preparation
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Mix garlic, pepper, and 1¼ teaspoons of coarse salt in a small bowl; rub all
over steak. Let stand at room temperature for 1 hour.
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Spray barbecue grill with nonstick spray. Set grill at medium-high heat. Grill
steak until charred and cooked to desired doneness, about 7 minutes per side
for medium-rare. Let rest 10 minutes.
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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.
