Marinated Flank Steak

3 garlic cloves, peeled and roughly chopped
1/4 cup fresh lime juice
3 tablespoons olive, plus more for grilling
2 tablespoons Worcestershire sauce
2 tablespoons honey
1/2 to 1 teaspoon crushed red chili flakes
1/2 teaspoon fresh-ground black pepper
2 teaspoons dried oregano
Salt
1 medium (about 2 pounds) Vanguard Cattle flank steak
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For the Marinade:
In a blender combine the garlic, lime, oil, Worcestershire, agave syrup or honey, chili, black pepper, oregano and 1 ½  teaspoons salt. Blend until smooth. Lay flank steak in a 13x9-inch glass or stainless baking dish, pour the marinade over it, then use a pair of tongs to pick it up and allow the marinade to run underneath, coating both sides. Cover and let sit for a minimum of 2 hours, or over night. Let sit at room temperature before grilling.
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Heat a gas grill to medium-high or light a charcoal fire and let it burn until the charcoal is covered with ash and quite hot. Generously spray or brush the flank steak with oil. With tongs, lay on the grill oiled-side down. Oil what is now the top side. Grill flank steak for 5 or 6 minutes (depending on how hot your fire is), until richly browned (even a little charred) underneath, then flip and grill the other side. With a medium-high gas grill or a charcoal fire that’s quite hot, flank steak will cook to medium in 10 to 12 minutes total grilling time.
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Let steak rest before slicing the flank steak across the grain into thin slices—the pieces look nicest when sliced on a bias rather than straight down.
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Serve with your favorite summer sides, or in a charred corn tortilla with your favorite fajita toppings.