Pat the steaks dry with paper towels and place them in a 13-by-9-inch glass baking dish. Brush the steaks on all sides with the oil. Season the steaks evenly with the salt. Let the steaks marinate at room temperature for 30 minutes.
Prepare the grill for direct cooking over medium heat (375° to 425°F).
Prepare the grill for cooking over medium heat (400°F).
Brush the scallions with oil and lightly season with salt.
Brush the cooking grates clean. Arrange the scallions on the grill perpendicular to the grill grates. Grill over direct medium heat with the lid closed, until charred in spots, turning as needed, 3 to 4 minutes. Transfer to a cutting board to cool. When cool enough to handle, chop the scallions. Transfer to a medium bowl and add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and the remaining salsa ingredients. Stir to combine and taste for seasoning. Set aside while you grill the steak.
Brush the cooking grates clean. Arrange the scallions on the grill perpendicular to the grill grates. Grill over medium heat with the lid closed, until charred in spots, turning as needed, 3 to 4 minutes. Transfer to a cutting board to cool. When cool enough to handle, chop the scallions. Transfer to a medium bowl and add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and the remaining salsa ingredients. Stir to combine and taste for seasoning. Set aside while you grill the steak.
Prepare the grill for direct cooking over high heat (525° to 575°F).
Prepare the grill for cooking over high heat (550°F).
Grill the steak over direct high heat , with the lid closed, until an instant-read thermometer inserted into the center of the steak registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
Grill the steak over high heat , with the lid closed, until the center of the steak registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
Arrange the steaks on a serving platter or serving plates and spoon the salsa over. Serve immediately.
