Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
Poke about 20 holes in the steak with a fork and repeat on the other side.
Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
Cut the steak across the grain.