Bring the steak to room temperature if it was refrigerated.
Wipe off excess marinade with paper towels.
Heat your grill on high for at least 5 minutes.
Season the steak well with kosher salt & freshly ground pepper.
Grill the steak over high for about 4 to 6 minutes per side, or until the desired internal temperature is reached (120 to 125 degrees for medium-rare).
Transfer to a cutting board and let rest for 5 to 10 minutes covered with aluminum foil.
Slice the steak very thin across the grain.
Mix in the breadcrumbs with the prepared salsa and serve over the top of the sliced steak.