In a food processor or blender pulse the vinegar, olives, mustard and thyme. Slowly add 1/2 cup olive oil and 3 tablespoons water while continually blending until you have a loose dressing.

In a large non-stick skillet over high heat add the remaining 2 tablespoons of olive oil and then add the diced potatoes sprinkled with 1 teaspoon salt and 1/2 teaspoon pepper.

Cook stirring occasionally until you have crisp and golden browned potatoes approximately 5 minutes. Reduce heat to medium and cook until pieces are tender - another 5 minutes. Stir in red onion and cook a final 5 minutes stirring and watching closely. Set aside on a paper towel lined plate.

Portion arugula on dinner plates or on a large serving platter. Top with the potato mixture, feta and tomatoes. Drizzle with vinaigrette - you may have some leftover.

Make shallow criss-cross cuts in the steak to help infuse the marinade.

Using a large ziplock bag place the bag wrapped around the top of a small/med sized bowl to add marinade.

Combine all marinade ingredients into your ziplock bag and then add your steak. Close your bag, make the steak flat and refrigerate until ready to BBQ.

Flip bag in the fridge every 6 hours or so.

When ready to BBQ take steak out of the bag and discard marinade. Pat steak dry with a paper towel before grilling. Steak will only take 5-10 minutes per side to ensure it is still pink in the middle.

Let the steak rest under tented foil, cut thin slices on a diagonal across the grain and serve.