Ingredients

• 1 teaspoon chili powder
• 1/2 teaspoon dark brown sugar
• 1 1 1/2-pound top sirloin steak (about 1 inch thick), trimmed
• 1 cup coarsely chopped seeded tomatoes
• 1/2 cup pitted Kalamata olives or other brine-cured black olives
• 5 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 2 tablespoons minced red onion
• 8 1-inch-thick slices French bread
• 2 bunches watercress, thick stems trimmed

Instructions

1. Mix chili powder and brown sugar in small bowl to blend. Rub mixture over steak. Sprinkle with salt and pepper.
2. Combine tomatoes, olives, 2 tablespoons oil and vinegar in processor. Using on/off turns, blend just until olives are coarsely chopped. Transfer to bowl. Stir in onion. Season relish with salt and pepper. (Steak and relish can be prepared 6 hours ahead. Cover separately; chill.)
3. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add steak and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate. Let stand 5 minutes. Wipe out skillet.
4. Brush 1 side of each bread slice with remaining 3 tablespoons oil. Heat same skillet over medium heat. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side.
5. Cut steak across grain into 1/4-inch-thick slices. Spread relish generously over oiled side of 4 toasts. Top with watercress, then steak slices. Top with a bit more relish, then remaining toasts.