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)
In a medium bowl, combine all the ingredients except the steak.
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
Preheat grill to medium.
Remove the steak from the marinade. Discard the marinade. If desired, sprinkle the steak
Turning steak every 15 minutes, grill 35 to 45 minutes for
Transfer the steak to a cutting board and let stand for 5 minutes, loosely covered with foil. Thinly slice across the grain.