• In a medium bowl, whisk together the oil, soy sauce, brown sugar, lemon juice, Worcestershire sauce, onion powder, and garlic powder until they are all fully combined.
• Place the flank steak in a shallow dish or 1 gallon ziplock bag. Pour the marinade over the steak, making sure the meat is fully coated. Flip the steak once or twice to ensure that it is evenly covered.
• Cover the dish with plastic wrap or a lid and let it marinate for at least 2 hours, up to 8 hours. Avoid marinating for more than 12 hours.

Grilling Instructions

• Turn half of the grill on to a medium high heat and keep the other side off creating a hot and cold side of the grill.
• Place the flank steak on the cool side. Let it cook slowly for about 10 minutes for medium-rare doneness, flipping the steak halfway through.
• (Optional) For an extra sear, move the steak over to the hot side of the grill for 30 seconds per side when it hits 10 degrees F below the desired temperature.
• Remove the steak from the grill and let it rest for 5–10 minutes before slicing. Cut against the grain.