Combine marinade ingredients of your choice in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak across the grain into slices.
Asian Marinade Variation: Prepare recipe as directed by adding 2 tablespoons reduced sodium soy sauce, 2 tablespoons minced fresh ginger, 1 tablespoon packed brown sugar, 1 tablespoon toasted sesame seeds and 1-1/2 teaspoons dark sesame oil to Classic Marinade mixture.
Mexican Marinade Variation: Prepare recipe as directed by adding 1 tablespoon fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon chipotle chili powder and 1/2 teaspoon salt to Classic Marinade mixture.
Nutrition information per serving: 250 Calories; 90 kcal Calories from fat; 10 g Total Fat; 4 g Saturated Fat; 4 g Monounsaturated Fat; 62 mg Cholesterol; 178 mg Sodium; 1 g Total Carbohydrate; 0 g Dietary Fiber; 36 g Protein; 2.2 mg Iron; 10.2 mg NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 6.5 mg Zinc; 40.8 mcg Selenium; 135.6 mg Choline;