1/4 cup finely chopped green onion (white and green parts)
1 boneless beef top round steak, cut 1-inch thick (about 1 1/2 to 2 pounds)
3 tablespoons chili powder
Salt to taste (optional)
Directions:
Marinate: 3 hours or overnight
In a medium bowl, make the marinade by combining all the ingredients except the steak.
Place the steak in a glass baking dish or a large, resealable plastic bag. Pour the marinade over the steak, turning to coat. Cover the dish or seal the bag, pressing out as much air as possible. Refrigerate 3 hours or overnight.
Remove the steak from the marinade, shaking off any excess. Discard the marinade, if desired, sprinkle the steak with salt. Place the steak on the grill and grill 35 to 45 minutes for medium doneness, turning every 15 minutes.
Transfer the steak to a cutting board and let stand for 5 minutes, loosely covered with foil. Thinly slice across the grain.
