1. 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.

2. Heat a non-stick skillet on high, get it as hot as you can. No need to grease or oil the pan.

3. Remove flank steak from marinade. Set the marinade aside and save it. Coat both sides of the steak in a good amount of kosher salt and black pepper, to help form a nice crustiness.

4. When you pan is as hot as it can be, drop the steak into the pan and DON’T TOUCH IT! It will be very smoky, so have a fan on and some windows open. Take the batteries out of your smoke alarm.

5. After 5-7 minutes, slide a large turner under the steak, and flip it over. You can decide if it should be 5 or 7 minutes by lifting up and edge and checking for blackness. It should be VERY black. The steak will look ruined. It will look totally black and burned. Don’t worry! If it looks burnt, you’re doing it right.

6. Cook the other side for 6 minutes. Remove it from the pan to a cutting board for 10 minutes to rest.

7. Turn down heat to medium high and put the marinade into the pan and cook it until it’s thickened a bit.

8. Slice the steak on an angle and thin, pour sauce over it. Eat it with buttered linguine noodles.