Pepper-Grilled Steak with Chopped Summer Salad
['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 jalapeƱo 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.
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