Bourbon-Ancho Marinated Top Round with Cape Gooseberry Relish

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2 tablespoons olive oil

2 tablespoons Dijon mustard

1/4 cup bourbon whiskey, such as Maker's Mark

1/3 cup soy sauce

2 tablespoons ancho chile puree

2 tablespoons red wine vinegar

1/4 cup light brown sugar

1 small red onion, coarsely chopped

3 cloves garlic, chopped

Coarsely ground black pepper

1 (2-inch thick) top round or top sirloin steak, 2 to 3 pounds

Salt

Cape Gooseberry Relish:

1 pound cape gooseberries, sliced in half

1 red onion, grilled and thinly sliced

1 red pepper, grilled, peeled and chopped

1 yellow pepper, grilled, peeled and chopped

1/4 cup rice wine vinegar

2 tablespoons olive oil

1/4 cup chopped cilantro

Salt and freshly ground pepper