Pat the steak dry on both sides, brush with olive oil and sprinkle the steak with the salt on both sides.
Clean and oil the grates then place the steak over the hottest part of the grill. Grill 2-3 minutes per side or until the internal temperature reaches 130-135ºF with an instant read thermometer.
Remove the steak to a platter, let it rest for 10-15 minutes before cutting. To serve, first cut the steak into about 6 inch pieces to make it more manageable for cutting and then slice the steak thinly and against the grain.
Grilled Tomatoes and Buratta
Add the olive oil, cherry tomatoes, and salt on a sheet pan. Place it on the grill and allow them to cook for 5 minutes undisturbed with the steak. Add the garlic and stir to combine. Leave it to cook for 5 more minutes until the tomatoes are blistered and the garlic is golden brown.
On the platter with the cut steak, add the grilled tomatoes along with torn burrata pieces and fresh basil leaves. Drizzle the leftover olive oil from the sheet pan with the tomatoes on top and then the balsamic graze. Sprinkle with flaky salt to finish off and enjoy with grilled bread or a side salad.
Stovetop method: You can cook the steak in a large cast iron skillet over high heat. Preheat the skillet until smoking. Add a little olive oil to coat the pan. Add in the steak and cook for 2 minutes on each side undisturbed. Continue cooking and flipping each minute until internal temp reads 140°F. Transfer to a plate and allow to rest.