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1.
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Place the meat and all of the other ingredients (except salt and pepper) into a large Ziploc bag and put it into the refrigerator to marinate overnight.
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2.
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Heat a non-stick skillet on high, get it as hot as you can.
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No need to grease or oil the pan.
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3.
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Remove flank steak from marinade.
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Set the marinade aside and save it.
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Coat both sides of the steak in a good amount of kosher salt and black pepper, to help form a nice crustiness.
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4.
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When you pan is as hot as it can be, drop the steak into the pan and DONT TOUCH IT!
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It will be very smoky, so have a fan on and some windows open.
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Take the batteries out of your smoke alarm.
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5.
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After 5-7 minutes, slide a large turner under the steak, and flip it over.
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You can decide if it should be 5 or 7 minutes by lifting up and edge and checking for blackness.
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It should be VERY black.
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The steak will look ruined.
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It will look totally black and burned.
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Dont worry!
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If it looks burnt, youre doing it right.
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6.
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Cook the other side for 6 minutes.
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Remove it from the pan to a cutting board for 10 minutes to rest.
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7.
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Turn down heat to medium high and put the marinade into the pan and cook it until its thickened a bit.
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8.
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Slice the steak on an angle and thin, pour sauce over it.
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Eat it with buttered linguine noodles.
