Bon Appétit | August 2009
by Jeanne Thiel Kelley
![]() One large steak serves six when it's topped with a light and tangy salsa-salad. Yield: Makes 6 servings2 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) Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour. 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. 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. |