Ingredients:
2 pounds beef flank steak
1 cup bottled teriyaki sauce
1 cup cola
1 onion, diced
1 clove garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon vegetable oil
2 tablespoons hot sauce
Salt and pepper
With a sharp knife, lightly score both sides of steak in a crisscross pattern.
Place steak in a large ziplock bag.
In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine. 
Reserve 1/2 cup of marinade. 
Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours.Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes. Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare).
Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve.
or, just cook it on a grill pan. (not going to be nearly as moist this way, but I was in a hurry.)
I decided to do a steak and potato meal. Here’s a little potato action for ya: (not necessarily a recipe- just using what we had)
Rinse, scrub, and dry your taters.
Cut them into cute little slices.
Put them in a bag, or a bowl with a lid, and toss with some olive oil, garlic, salt and pepper. Spread them out on a piece of stoneware or a baking sheet. 
Bake at 350 degrees for 15 minutes. Flipperdoodle, and bake again for another 15 minutes. Bake until brown…mine are not that brown…I got impatient. Did I mention that I was cooking this one in a rush because I had to get to work? I was. :0) For chives, slice up some green onions. Bag, and freeze, leftover chives to be used in other recipes later. 
We served ours with cottage cheese and corn on the cob. 
The final plate looks delicious. Thanks for sharing!