1. Place the flank steak on a cutting board and gently pound it a few times with a meat mallet to help tenderize it.

2. Transfer the steak to a shallow baking dish or a large sealed bag.

3. In a bowl, whisk together the cilantro, olive oil, lime juice, lime zest, garlic, red pepper flakes, salt, and black pepper.

4. Pour the marinade over the steak, making sure it is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours, or overnight for deeper flavor.

5. When ready to cook, prepare the steak by grilling, broiling, or pan-searing. For broiling, heat the broiler and position the oven rack close to the heat source.

6. Place the steak on a broiler pan or baking sheet and cook for about 5 minutes per side, or until it reaches your preferred doneness.

7. Remove the steak from the heat and let it rest for 10 minutes.

8. While the steak rests, combine the cherry tomatoes, green onions, and chopped cilantro in a bowl. Season with a small pinch of salt and pepper, then toss with the juice of 1/2 lime.

9. Slice the steak thinly against the grain and spoon the tomato mixture over the top before serving.