Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
In a small bowl, combine 1 Tbs. salt with the paprika, chili powder, garlic powder, and onion powder.
In a large bowl, toss the tomatoes, bell pepper, and onion with 1 Tbs. of the spice mixture and 1/2 Tbs. of the oil.
Sprinkle the steaks on both sides with the remaining spice mixture, rubbing it into the meat.
Grill the pepper and onion until softened and lightly charred, 3 to 4 minutes per side. Grill the tomato, skin side down, until softened and lightly charred, about 2 minutes.
Grill the steaks, flipping once, until cooked to your liking, about 4 minutes per side for medium rare (135°F). Transfer to a plate, tent with foil, and let rest for 5 minutes.
Meanwhile, in a food processor, pulse the grilled vegetables and any accumulated juices with the oregano, vinegar, cumin, and the remaining 2 Tbs. oil until coarsely chopped, like a chunky salsa. Season with salt, additional vinegar, and hot sauce, if using.
Serve the steaks with the sauce on top, garnished with the olives.
nutrition information (per serving):
27, Fat Calories
240, Saturated Fat
43, Monounsaturated Fat
8, Polyunsaturated Fat
Photo: Scott Phillips