In a mixing bowl, whisk together olive oil, minced garlic, soy sauce, lime juice, black pepper, and cumin until well combined. Pour the marinade over the flank steak in a resealable bag or shallow dish, ensuring it's well coated. Refrigerate for at least 1 hour for flavors to meld (overnight is even better!).

Fire up your grill and set it to medium-high heat, reaching around 400°F (200°C). This helps achieve that perfect sear on your steak.

Remove the flank steak from the marinade and allow any excess to drip off. Place it on the grill and cook for 5-7 minutes on each side, aiming for medium-rare (135°F/57°C) for the best juiciness.

Once grilled, remove the steak and let it rest for 5 minutes on a cutting board. This step allows the juices to redistribute.

Slice the steak against the grain into thin strips and arrange them on a platter. Drizzle with any leftover cooked marinade for extra flavor.