In a shallow 9-x-13 glass baking dish, combine all marinade ingredients through red pepper flakes. Season with some salt and pepper. Add the flank steak and turn several times to coat the meat. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight, turning occasionally.
Remove the steak from the fridge 30 minutes prior to grilling. Light a grill to medium-high. Remove the steak from the marinade and discard the marinade. Brush off any pieces of garlic from the steak (they can burn). Place the meat presentation side down on the hot grill and cook for 6 minutes. Flip the meat and cook until steak is medium-rare, about 6 minutes more.
Transfer the steak to a cutting board and loosely tent with foil. Allow the steak to rest 10 minutes before thinly slicing at a forty-five degree angle against the grain.
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