Combine all ingredients except steak and olive oil in a large bowl.

Pat dry flank steak and add to marinade, submerging as much as possible. Spoon marinade onto bits that are not covered.

Cover and allow to sit in fridge for at least 30 minutes (preferably up to 1 ½ hours), flipping at least once.

Heat oil in a heavy pan (cast iron is beson med-high. Sear first side of marinated steak for 2 minutes. Flip and sear second side. Reduce heat to medium and cook, flipping once more. (I don’t have specifics because this well depend on the thickness of your steak and the desired doneness).

This can also be cooked on a grill.