Place meat in a large resealable plastic bag. For marinade, in a small bowl combine the next five ingredients (through salt). Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
If using green onions, trim tops and ends. Brush onions with the 1 tsp. oil.
Place onions on the rack of a covered grill over medium-high heat. (Be sure to place green onions perpendicular to the grill grates so they won't fall through the grate.) Grill 4 to 5 minutes or just until onions are tender, turning occasionally. Transfer onions to a bowl; cover with foil to keep warm.
Drain steak, discarding marinade. Grill steak, covered, over medium-high heat about 4 minutes or until slightly pink in center, turning once. Remove from grill. Slice meat diagonally across the grain into 1 1/2-inch-wide strips. If desired, cut the onions into 1-inch pieces.
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6 g fat
(2 g saturated fat,
1 g polyunsaturated fat,
3 g monounsaturated fat),
48 mg cholesterol,
73 mg sodium,
1 g carbohydrates,
0 g fiber,
0 g sugar,
17 g protein.