Grilled Flank Steak

I have been jonesing for Mexican food lately.  But not the restaurant Tex-Mex crap.  The real deal.  When we were in Baltimore they had this hole in the wall joint that had 4 bar stools and a ledge built onto the wall.  They had a small counter to order your food and a very basic menu, tacos or tortillas to go.  The rest of the restaurant was composed of a real tortilla maker that was so old and creaky that you could not hear yourself talking if you could find a seat to sit and eat inside.  A beef taco was just chopped steak, a few chopped white onions and a sprinkle of cilantro on a homemade tortilla.  No lettuce, cheese or sour cream.  It was basic and delicious.  This is my reproduction of that experience...basic and delicious.
I think I may have to make this sometime this week :)

Grilled Garlic Rubbed Flank Steak

1 -1 1/2lb Flank Steak (preferable organic and or grass fed)
3  Garlic cloves
2 Tbsp Olive oil
1/2 White Onion
1 bunch Cilantro
Kosher salt
1 pkg Mexican flour tortillas (anything but Mission brand)

1. Rub both sides of flank steak with garlic that has been crushed or put through a garlic press, salt and olive oil.
2. Place in baggie and let marinade for up to an hour, no more than 4 hours in the fridge.
3. When ready to cook, fire up grill and take steak out of refrigerator and bring to room temp before grilling.
4. When ready,  grill for about 10-15 min each side, depending on how hot your grill is.  I just say cook until it is done enough for you and depending on thickness of steak, the time will vary.
5. When done, let sit for 5 minutes then slice with the grain into thin strips.
6. Chop steak strips, cilantro and onion
7. Heat up tortillas one at a time on a warm frying pan.
8. Assemble tacos and enjoy.