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)

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.
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.