1

Prepare vinaigrette: In a blender, combine all ingredients except pepper and oil. Pulse a few times, and then with motor running, gradually add oil through hole in blender lid. Stop once or twice to scrape down sides so that all ingredients are incorporated. The dressing will thicken.

2

Transfer to a bowl and season generously with pepper. Add salt to taste. Use within an hour of preparation.

3

Prepare steak: In a 13x9-inch pyrex pan, stir together oil, vinegar, garlic, oregano, cumin and ½ teaspoon pepper. Add steak and let it marinate at room temperature, turning occasionally, for up to 2 hours.

4

Meanwhile, preheat grill to high. When grill is ready, lift steak from marinade (reserve marinade) and lay steak on the rack. Cover and grill, turning once and basting occasionally with marinade, until steak is done to your liking, about 9 minutes for rare, which is recommended.

5

Transfer steak to cutting board and let it rest for 5 minutes.

6

Carve steak across grain and at a slight angle to the cutting board into very thin slices. Season to taste with salt and pepper and arrange steak slices on plates. Serve immediately, passing vinaigrette to drizzle on meat.