This marinade is mildly spicy and perfect for flank steak fajitas. Serve the steak grilled medium-rare, sliced thin with sauteed onions, red bell peppers, guacamole, cheddar cheese and tortillas.
Whisk together all the ingredients. Immerse and cover the steak with the marinade in a large resealable zip lock bag or lay it flat in a baking dish. Marinate the meat 4-6 hours in the refrigerator, turning occasionally or overnight until you are ready to grill.
Slice the cooked flank steak across the grain. This means cutting across the fibers rather than along with the grain of the meat.
If you are gluten-free use Tamari instead of soy sauce.
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