Pour about half of the Charmoula Sauce (you can do this by eye) into a heavy zip top bag or nonreactive bowl and add the steak. Toss to coat well. Seal bag or cover bowl and refrigerate overnight.

Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.

Remove steak from the marinade, allowing excess to drip away, and discarding all of the marinade that came in contact with the raw meat.

Grill for about 8 to 10 minutes total, turning a few times or until meat registers 125°F/52°C for medium rare (or to your liking). Transfer to a cutting board and allow to rest for 5 minutes before slicing across the grain on the diagonal. Drizzle with reserved Charmoula Sauce and serve. Great at room temperature, too.