Trim any excess fat off the steak. Spray with garlic spray oil and season with black pepper; place in a sealable freezer bag and chill in fridge for at least a few hours.
Remove from fridge at least 30 minutes before you need it to bring it up to room temperature (this will promote a more even cook).
Preheat a George Foreman grill then, once hot, cook the steak for a few minutes on each side, to your preference. After cooking, remove from the heat and allow to rest for at least 5 minutes.
In a bowl, combine the salad, bell pepper, red onion, pickles and dressing and toss well. Either transfer to a plate and serve the steak whole; or slice the steak and serve on top of the tossed salad in the bowl.