If necessary, cut the steak crosswise into pieces that are 6 to 8 inches long. In a large, bowl, whisk together the olive oil, vinegar, garlic, brown sugar, cayenne,

1 teaspoon salt, and¼ teaspoon black pepper. Add the steak and toss well to coat. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or up to 24.

When you're ready to cook the steak, remove it from the fridge and allow it to come to room temperature on the counter for 30 minutes.

Meanwhile. make the salsa: Heat a small skillet over medium-low heat. Add the olive oil and then the almonds and cook, tossing often, until the almonds are fragrant and just beginning to brown, about 3 minutes. (Be careful not to let them burn) Remove from the heat and using a slotted spoon, transfer to a small bowl to cool.

In a medium bowl, combine the tomatoes, roasted peppers, vinegar, parsley, garlic, paprika, and salt. Toss and set aside.

Set the grill to medium-high heat (or heat a grill pan on the stovetop over medium-high). Cook the steak for 3 to 5 minutes on each side, depending on the thickness of each piece, for medium-rare and watching out for flare-ups. Transfer to a plate, sprinkle lightly with salt, and allow to rest for 10 minutes.

While the steak rests, drain all but a few tablespoons of liquid from the salsa with a small spoon. (The amount of liquid will depend on how long the salsa has been sitting and how juicy the tomatoes are.) Add the almonds and toss.

To serve, slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on a large flat platter, then spoon about half the salsa on top. Serve with the rest of the salsa on the side.