Tenderize both sides of the meat with the tines of a fork. Season both sides with salt and pepper. Lay it out in a wide and shallow glass or ceramic dish.
Pour the oil in a pan and heat on medium high. When hot, add the onions and sauté for a couple minutes, then add the garlic. Continue sautéing until the onions are soft. Set aside.
With tongs, remove and transfer the half-finished crust to a flat surface (a large cutting board or baking sheet).
Remove from the grill onto the flat cutting board. Slice and serve.
You may use any steak that is good for grilling.
*For an egg-free version, use 6 Tbsp aquafaba.
Re. the indirect heating method, turn off the center burner(s) if using a 3 or 4 burner grill, and turn off the side burner if using a 2 burner grill. If using charcoal, push the coals to one side.