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1
Combine flank steak, 3 tablespoons of olive oil, garlic, 2 tablespoons lime juice, cilantro, salt, pepper, and 1/4 cup chopped green onions in a large zip-top plastic bag.
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2
Allow steak to marinate at room temperature for 45 minutes, turning occasionally.
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3
Alternatively, marinate in the refrigerator overnight.
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4
Preheat grill to medium-high.
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5
Remove steak from marinade bag and remove as much of the marinade as possible.
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6
Discard remaining marinade.
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7
Place the steak on the preheated grill and cook steak for 2 1/2 minutes, then rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes.
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8
Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes.
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9
Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent.
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10
Meanwhile, trim the root ends of the green onions and toss with the remaining tablespoon of olive oil and salt, to season.
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11
Place the green onions on the grill and cook for 1 1/2 to 2 minutes, (depending on the size of the onions), or until softened and slightly charred.
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12
Remove the onions from the grill and toss with the remaining 2 tablespoons of lime juice.
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13
Slice the steak against the grain as thinly as possible and divide evenly between 4 plates.
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14
Drizzle with extra-virgin olive oil.
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15
Top each steak with several grilled onions.
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16
Garnish each plate with fresh cilantro sprigs and a lime wedge.
