One of your local mirrors listed in /etc/apt/sources.list.d/*.list or /etc/apt/sources.list probably uses https (not a very common scenario for package mirrors), in which case you need the package mentioned above (apt versions below 0.9.15.3 fell back to plain http, if https was unavailable).
Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray. Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total). Check the steak for doneness: The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top.
A good rule of thumb is to let the internal temperature of your meat drop to a couple of degrees below the maximum cooking temperature. So if you cooked your flank steak to 130Â°F for medium-rare, you should let it rest until it drops to 128Â°F before slicing. For a flank steak, this takes 5 to 10 minutes. As for slicing it, we're lucky on this frontâa flank steak has a distinct grain, making it very easy for us to properly orient a knife for carving.