Grilling Pro-Tip: Before cooking a steak, (especially if you can't afford high-quality steak,) coat the top of the steak with Kosher salt. (I mean really coat it. You shouldn't see any red.) Leave it that way for between 15-60 minutes. (I set it on a plate in the fridge, and I usually do it for 45 minutes.) Take it out, rinse off the salt, pat it dry, and go about your grilling. You would think that this process would make the steak dry, that the salt would soak out the moisture, but it doesn't. There's a good explanation of the whole process
here. Also, let it rest for five minutes after you're done grilling.
I've done this on several occasions, and with the right spices, it creates a steak that almost got me in trouble with my wife for comparing it to sex. It's tender, juicy, and flavorful.