Whisk all marinade ingredients together in a medium-sized bowl.
Submerge steak in marinade and make sure all sides are well covered. If you’d like, you can also pierce the steak with a fork in a few places.
Let marinade for at least two hours, or overnight.
If you’re using a charcoal grill, make sure you set it up your coals so you have one side that’s high heat and one that’s lower heat.
Take the steak out of the fridge and remove from the marinade. You’ll want to let some of the liquid drip off but make sure there’s still a nice coating.
With the rest of the marinade, place into a small pot and boil over low heat for a few minutes until it reduces. You can start this while you’re grilling and it should be done when you’re done cooking the steak.
Sprinkle kosher salt on both sides of the steak, and then sear it on the hot side of the grill for two minutes on each side.
Then move the steak to the cooler side of the grill and cook for about 5 more minutes on each side. Use a meat thermometer to test for doneness — I like to cook it to about 125 degrees F, which will result in a lovely medium rare. The steak will continue to cook slightly after you take it off the grill.
Let the steak rest for a few minutes before you thinly slice it. Serve with the reduced marinade. Delicious with potatoes or grilled vegetables.