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Prepare grill. Sprinkle the steak with chopped fresh rosemary, freshly ground black pepper, and kosher salt. Place steak on a grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes. Cover and keep warm.
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While steak rests, heat the oil in a small sauceapan over medium high heat. Add tomato paste; cook 1 minute. Stir in broth and sugar. Bring to a boil; cook 3 minutes or until thickened. Remove from heat; stir in bourbon, vinegar, and 1/8 t salt. Cut steak diagonally across grain into thin slices. Serve beef with sauce.
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