Pat the steak dry. Season with Garlic Dry Rub and let 'cure' on the counter and come to room temperature for 30 to 45 minutes.
Preheat grill for direct cooking over high heat; if you have multiple burners, set and are to medium low for the scallions. Otherwise grill the scallions while the steak reposes after cooking. As always, brush and oil grates before cooking.
Place steak on hot grill at a 45° angle to the grates. Cook for about 4 minutes per side for medium rare. Allow the steak to rest (repose) for 7 or 8 minutes before slicing.
Toss the scallions with a little olive oil before grilling. Watch them closely because they go from raw to charred pretty quickly.
Once the steak has rested, thinly slice across the grain of the meat with your knife tilted at an angle to give you nice wide slices. Serve with warmed tortillas and Borracho Beans.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/garlic-rub-flank-steak-scallions-happy-dad/