Grilled Beef Braciole with Grilled Tomato-Basil Relish

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For the grilled tomato-basil relish:

8 plum tomatoes

5 tablespoons olive oil

Salt

Freshly ground black pepper

1/2 small red onion, finely diced

2 tablespoons balsamic vinegar

2 tablespoons finely chopped fresh basil leaves

1 tablespoon finely chopped parsley leaves

For the beef:

1 (2-pound) round steak, pounded to 1/4-inch thickness

Salt

Freshly ground black pepper

1/4 cup grated pecorino Romano cheese

1/4 cup finely chopped fresh flat leaf parsley

2 tablespoons finely chopped fresh oregano leaves

4 cloves garlic, finely chopped

1/4 cup olive oil

3 (8-inch) pieces butcher's twine, soaked in cold water

Fresh basil sprigs, for garnish