Gordon's Grilled Strip Steak with Chili-Tomato Vinaigrette

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4 (8-ounce) strip steaks

Spice Rub:

1 cup salt

1 tablespoon freshly ground black pepper

2 tablespoon brown sugar

2 tablespoons garlic powder

2 tablespoons chili powder

1 tablespoon cumin

1 to 2 tablespoons cayenne pepper

CHILI-TOMATO VINAIGRETTE

1 fire-roasted Anaheim or other mild green chili chopped or 1/4 cup canned diced mild green chiles

11/2 tablespoons minced shallots or scallions

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

1 tablespoon balsamic vinegar

3 tablespoons olive oil

1 cup halved cherry tomatoes

Salt and freshly ground black pepper

Oregano sprigs for garnish (optional)