Add the steak and turn to coat well. Remove the steak from the refrigerator and let come to room temperature. Prepare a fire in a grill. Place the steak on the grill rack. Grill, turning once, until well browned on both sides and medium-rare in the center, about 10 minutes total, depending on the thickness of the steak.
Slice steak very thinly at an angle, and against the grain.
Serve with tomato-corn relish. Roma tomatoes, cored, halved lengthwise, and seeded salt 2 Tbsp. Place vegetables on a hot grill. Set aside to cool. When cool enough to handle, thinly slice the onions, coarsely chop the tomatoes, and cut the corn kernels off the cob.