Step 1

In a small bowl, whisk together the chili powder, salt, pepper and sugar until combined. Pat the steak dry, then rub the spice mixture over it. Let sit at room temperature for at least 15 and up to 30 minutes, or transfer to a lidded container, cover and refrigerate for up to 12 hours.

Step 2

When ready to cook, prepare the grill for direct heat: If using a gas grill, preheat to medium-high (375 to 400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white-hot and covered with ash, distribute them evenly over the cooking area. For medium heat, you should be able to hold your hand about 4 inches above the coals for 5 to 7 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate with oil and grill the steak, turning once to ensure browning, for about 12 minutes for medium-rare. The internal temperature of the steak should register between 130 and 135 degrees on an instant-read thermometer when inserted into the thickest part.

Step 3

While the steak is cooking, place enough oil in an 8- to 10-inch sauté pan or skillet to coat the bottom and heat over medium-high heat until shimmering. Add the bell pepper and onion, stir to combine and reduce the heat to medium. Add the cloves and a pinch of salt, and cook for about 8 minutes, stirring, until the vegetables have softened. Remove from the heat and add the vinegar. Return the pan to medium heat and cook for 2 to 3 minutes, letting the vinegar reduce and the flavors meld. Taste, and season with more vinegar, desired.

Step 4

Let the steak rest for 10 minutes before cutting into thin slices on the diagonal. Serve with the relish spooned over the slices.