Rinse steak in cool water and pat dry with paper towels.  With a sharp knife, very lightly score the top in a diamond pattern (details here).  Place steak in a zip-lock bag or a shallow pan.

Place all marinade ingredients, except oil, in a blender.  Blend for a few seconds and then with the blender on low, slowly drizzle in olive oil.  Set aside 1/4 cup of marinade and store in fridge.  Place remaining marinade in bag with steak and marinate, refrigerated, for at least 6 hours (longer is fine).  Rotate bag occasionally to evenly distribute marinade.

When ready to cook, remove steak and sprinkle with kosher salt and fresh cracked black pepper.  You may cook steak in one of 3 ways:

1.  Broil:  Preheat broiler and place steak on a broiler pan.  Cook for about 5-8 minutes on each side, or until top is slightly browned and internal temperature reaches about 135 degrees.

2.  Outdoor grill:  Heat grill to high heat.  Lightly oil grill grates and place steak on grill.  Decrease heat to medium-high.  Sear 5-8 minutes per side or until internal temp reaches 135 degrees.

3.  Indoor grill pan:  Heat indoor grill pan to medium high heat.  Once pan is hot (water droplets should sizzle when dropped on pan) brush pan with canola/vegetable oil.  Place steak on pan and cook for 5-8 minutes.  Flip steak and cook until internal temp reaches about 135 degrees.

When steak is done cooking, place on cutting board and tent with foil.  Let rest for 5 minutes before slicing.

While steak is cooking, heat a small sauté pan to medium heat.  When hot, add a small drizzle of olive oil and add tomatoes.  Stir/toss often, cooking for 4-5 minutes or so, until skins are slightly blackened in spots and tomatoes start to burst.  Remove from heat and add rice, artichokes, parsley, and feta.  Add 2 tablespoons reserved marinade/dressing and toss to combine.  Slice steak thinly across the grain and serve over rice mixture.