NIGHT BEFORE:
Mix the dry rub ingredients together until well blended and massage the dry rub into the flank steak (both sides).
Place the steak in a container, and pour the IPA over the steak.
Cover and refrigerate overnight.
TO SERVE:
Grill the flank steak to your preference of doneness.
Slice the steak thin, against the grain, and serve on soft-shell corn tortillas with your preference of toppings.