- Place steak in a large dish. Rub 1 tablespoon of the oil over both sides of the steak. Top with half of the scallions plus garlic. Cover and refrigerate at least 1 hour.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove steak from baking dish, scraping off scallions and garlic; discard scallions and garlic. Season both sides of steak with pepper to taste. Grill steak, covered, 5 to 7 minutes per side (145°F) or to desired doneness. Transfer to a cutting board; let stand 10 minutes.
- Meanwhile, for the vinaigrette, in a small bowl combine lemon juice, vinegar, remaining 2 tablespoons oil and remaining scallions; set aside.
- Cut steak across the grain into thin slices and place on a platter. Drizzle vinaigrette over steak, and serve.
Per serving: 160 calories, 9g fat, 3g saturated fat, 50mg cholesterol, 35mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 18g protein
If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.