In a mini food processor; place the cilantro, garlic and lime juice and pulse quickly until chopped.
Toss the remaining ingredients in with the cilantro/garlic and pulse until combined.
Marinate flank steak for 30 minutes on the counter top, bringing the meat up to temp before grilling it.
Preheat your grill to 450-500°.
Once your grill is preheated, place the steak onto the hot grates. Close the lid and grill for 5 minutes. Flip and repeat for 4 to 6 more minutes or until the internal temp is 145°.
Transfer the steak to a cutting board, tent with foil and let rest for 8 minutes before slicing.
Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded ice berg lettuce, pico de gallo and top with shredded Monterey Jack cheese!