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Place all of the marinade ingredients in the plastic bag inside the bowl or baking dish. Add the flank steak to the bag. Seal the bag well, pushing any extra air out.
Massage the meat to coat it well. Place the sealed bag back in the dish or bowl just in case it leaks. Place that in the refrigerator for at least 2 hours.
Remove the meat from the refrigerator and allow it to come to room temperature for approximately 30 minutes prior to grilling.
Preheat your Foreman Grill to high heat for approximately 5 minutes.
Discard the marinade from the meat.
Place the damp steak on the hot grill and close the lid.
Cook for approximately 5 minutes on high for a medium rare steak. For fancier grill marks you can rotate the steak 45 degrees after 3 minutes.
Remove the steak to a cutting board and cover with foil. Allow it to rest for 10 minutes.
Meanwhile, grill the sweet potatoes. See the recipe that follows this one.
Slice the flank steak against the grain, on a diagonal, into ¼ inch thick pieces.
Serve with grilled sweet potatoes and a side salad or slaw.