Add all of your marinade components into a gallon-size ziplock bag.
Close the bag briefly in order to jostle it around and fully dissolve any granular matter like salt and/or sugar.
Insert a 1.5-2 pound flank steak into the bag, getting it nice and covered in the marinade.
Make sure to push out as much air as you possibly can before sealing the bag.
Use your hands and massage the marinade deeper into the bagged meat.
Refrigerate the marinating steak for at least two hours and no more than 24.
When you're ready to cook the steak, preheat your grill to 450°F.
Remove the steak from the bag and remove any excess marinade, but not to the point it becomes uncovered.
Place the steak on the readied grill and discard the marinade.
Cook until it reaches an internal temperature range of 130°F to 135°F.
Transfer the cooked steak from the grill to a cutting board and allow it to rest anywhere between 10 to 15 minutes.
Slice the steak, against the grain, into thin, wide strips.
Serve with your preferred sides and drinks and enjoy.