Sirloin Steak

Ingredients · for 4 (scales to your household)

• 2 Large garlic cloves, minced $0.06
• 1 1/2 tsp Coarsely cracked black peppercorns $0.21
• 1 1/2 tsp Kosher salt $0.08
• 2 lb Top sirloin steak, 1.5-inch-thick $34.47
• 2 tbsp Vegetable oil, for brushing $0.16
• 1 cup Baby arugula or chopped regular arugula $0.76
• 1 cup Diced tomatoes $0.68
• 1/2 cup Crumbled feta $2.55
• 1/2 cup Diced red onion $0.38
• 3 Tbsp Chopped pitted Kalamata olives $0.65
• 1 1/2 Tbsp Extra-virgin olive oil $0.27
• 1 Jalapeño, seeded, finely chopped $0.07
• 1/4 tsp Freshly ground black pepper $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. To get the perfect combination of spice and crunch on these steaks, crack whole peppercorns by placing them in a resealable plastic bag and crushing with the bottom of a heavy skillet.
2. Mix garlic, peppercorns, and 1/4 tsp. salt in a small bowl; rub all over steak. Let stand at room temperature for 1 hour.
3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush gnil grate with oil. Grill steak until charred and an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests), about 6 minutes per side. Transfer to a work surface; let rest for 10 minutes.
4. Mix arugula and all remaining ingredients in a medium bowl. Season to taste with salt and pepper. Slice steak thinly against the grain; arrange on a plate. Spoon salad over steak.

Per serving