Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve sugar. Submerge steak in liquid and marinate for 2 days, covered, in refrigerator.
Bring steak to room temp for 30 minutes before cooking. Rub steak with 1 tbsp EVOO and heat grill to high and grill 8-10 minutes per side for medium rare. Let steak rest for 15 minutes before slicing.
While steak is resting, heat 1 tbsp EVOO in skillet over high heat. Remove onions and pears from marinade and saute until golden and caramelized, approx. 8 minutes.
Set aside. Strain marinade into hot skillet and cook until reduced by half. Slice steak thinly against grain and top with onions, pears, and reduced marinade. Enjoy!