Matt's Spicy Mexican Marinade

Put all ingredients (except steak) into a blender and pulse on high for about 1 minute to thoroughly mix. If using Flank Steak, score the meat across the grain in 1 inch increments. Place the meat in a plastic baggie, pour in marinade, squeeze out the air and allow to refrigerate for at least an hour. Grill the meat over direct, high flame for a few minutes per side depending on the thickness. Allow to rest for 5 minutes, slice very thinly and serve with warm flour tortillas and all the fixings. Enjoy!