– garlic – Italian seasoning – sugar – red wine vinegar – soy sauce – worcestershire sauce – red pepper flakes – extra-virgin olive oil – kosher salt – ground black pepper – kosher salt and pepper, seasoning – flank steak
Combine all ingredients for marinade in a bowl and whisk well to combine.
Place flank steak in a large ziploc bag and pour marinade over steak.
Refrigerate flank steak a minimum of three hours or overnight.
Remove the flank steak from marinade and season liberally on both sides with salt and pepper.
Rest the steak, covered with foil, for at least five minutes to allow the juices to redistribute before slicing.
Slice the rested steak thinly, against the grain, to serve.