In the morning:  Put the flank steak in the large re-sealable plastic bag with the marinade.  Seal and put it back into the refrigerator for 2-6 hours.

1. Heat your grill to high heat.
2. Remove the steak from the marinade and gently shake off the excess marinade from the steak.
3. Sprinkle generously on all sides with coarse salt and freshly ground pepper for a salty crust on the steak.
4. Place steak on grill or grill pan and grill for a minute or two on each side to get a good crust. Turn down to medium heat and cook a few minutes more on each side to your desired doneness.  Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.
5. Rest the steak: When the steak has cooked to your preferred level of doneness, remove it from the grill and place on a heat-safe cutting board. Let it rest for about 10 minutes.
6. Cook the vegetables while the meat is resting: Add oil to the pan, then add onions and peppers. Let the vegetables cook until they are softened, about 5-6 minutes total.
7. Slice the flank steak: On a plastic cutting board, slice the flank steak using a long serrated bread knife or any long sharp knife.
8. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas.

  HINT :  Warming Tortillas - put in microwave with a paper towel covering them for 20 seconds on high heat.