Combine all the ingredients in a glass dish. Add the meat and coat well. Cover and refrigerate for about 24 hours.
In a bowl, combine all the ingredients. Season with salt and pepper.
Drain the meat. In a lightly oiled grill pan or on a preheated barbecue, cook the meat on both sides until rare or to desired doneness. Let rest for about 5 minutes.
Slice the meat into about 24 thin slices, cutting against the grain. Because flank steak is a stringy cut, thread the slices onto the skewers with a slight twist, which will help them stay on. Arrange on a serving plate, drizzle with sauce and serve immediately.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.