In a gallon size Ziploc bag, combine all ingredients. Add the flank steak and marinate for at least 6 hours (overnight would be ideal).

Preheat grill to medium-high.

Remove the beef from the marinade and grill until charred and cooked to medium-rare doneness (or to desired doneness but in my opinion, a little bit of pink is the only way to go).

Remove from grill and let rest 5-10 minutes before slicing into 1/4-inch thick slices. (Resting allows the juices to move back into the meat.)