Remove meat from packaging and place into a resealable plastic bag. Add Lager, Soy Sauce, Sesame Oil, Lime Juice, Brown Sugar, diced Shallot, Garlic Powder and Green Onion Stalks to the bag, remove excess air and seal. Shake bag a few times to mix, then store in the refrigerator for at least 4 hours, though preferably overnight. Remove meat and onions from bag and discard the marinade. Season the meat and onions with Red Chili Pepper Flakes and Fresh Ground Pepper, then lightly brush with Olive Oil. For faster and even cooking, let meat come to room temperature before grilling. Heat grill to high, add meat and let cook a few minutes, until it releases from sticking to the grill. Turn over and continue to flip often, until it reaches desired internal temperature: 125 degrees for rare, 130-135 degrees for medium-rare and 140 degrees for medium. You can also check the firmness of the steak to gauge if it’s ready. Using a flat grilling utensil, press the top of the steak down to feel its tenderness: A rare steak will be soft. A medium steak will be firm but with a little give. A well done steak will be firm. Grill Green Onions 3 or 4 minutes on each side or until they are wilted and slightly charred. Remove Steak and Onions from grill and let rest on a plate covered loosely with foil for 10-15 minutes. Slice the Steak and save the remaining juices to dredge the slices in before serving. Serve immediately.