I am not a big fan of large, expensive steaks: I prefer secondary cuts such as flank and skirt steaks, which offer much better value and often have superior flavour. These cuts, derived from the animal's lean working muscles, have a coarser grain to them. They must be cooked quickly over high heat and kept rare to ensure that they don't become tough and dry due to the minimal amount of marbling they contain. It also helps to slice them across the grain after allowing them to rest and before serving.
At home, we serve these steaks with a crisp green salad and grilled potatoes, which are finished on the grill as the meat is resting. The marinades I like to use are similar to chimichurris, although they're constantly in flux. No two sauces, it seems, are ever the same in my house.