Make the Marinade:

In a small bowl, whisk together olive oil, soy sauce, lime juice, garlic, brown sugar, cumin, chili powder, salt, and pepper.

Marinate the Steak:

Place the flank steak in a zip-top bag or shallow dish. Pour the marinade over it and turn to coat. Seal and refrigerate for at least 2 hours or up to 8 for maximum flavor.

Preheat the Grill:

Heat your grill (or grill pan) to medium-high. Lightly oil the grates to prevent sticking.

Grill the Steak:

Remove the steak from the marinade and let excess drip off. Grill for 4–6 minutes per side, depending on thickness, until it reaches your desired doneness (130–135°F for medium-rare).

Rest and Slice:

Transfer steak to a cutting board and let it rest for 5–10 minutes. Slice against the grain into thin strips.

Serve:

Plate with fresh herbs, lime wedges, or your favorite side—think grilled veggies, rice, or tortillas.