• Select a container that is large enough to fit your flank steak comfortably, ideally one with a fitting lid. Alternatively, you can also use a resealable plastic bag.
• Add in ¼ cup of olive oil, ⅓ cup of soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 3 cloves of minced garlic, 1 teaspoon of sweet paprika, ½ teaspoon of ground cumin, ½ teaspoon of kosher salt, ¼ teaspoon black pepper. Whisk to combine.
  
• Add the flank steak and ensure that the whole piece is submerged in the marinade.
• Cover and refrigerate for at least 1 hour, preferably overnight, but no longer than 24 hours.
  

To Cook it on the Grill:

• When ready to cook, preheat a gas grill to 500°F.
• Scrape the grill grates to remove any possible food residue. Dip a wad of paper towel into a bowl of oil and coat the grates generously with the oil.
• Remove the flank steak from the marinade, letting the excess marinade drip off. Discard the marinade.
• Place the meat on the grill and cook for 3-4 minutes on each side for rare (internal temperature is 130 to 135 °F), 4-5 minutes on each side for medium (internal temperature is 136 to 145 °F), or 5-6 minutes on each side for medium-well (internal temperature is 146 to 155 °F).
• When it reaches your desired doneness, transfer the grilled flank steak to a platter and cover it with foil.
• Let it rest for 5 minutes, and then slice it against the grain. Serve while still warm.

To Broil in The Oven

• Set your oven to the "broil" setting on high. For the best results, place the oven rack in the upper third section, about 5-6 inches from the heat source.
• Line a baking sheet with parchment paper and set a wire rack over it.
• Remove the steak from the marinade and let the excess drip off before transferring it to your prepared sheet pan. Broil for 5-6 minutes on each side, or until it reaches your desired doneness.
• Transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes before slicing.

On The Stove Top

• Place a large cast-iron skillet over medium high heat and heat it until sizzling hot.
• Remove the marinated flank steak from the marinade, making sure to remove any excess. Transfer it onto a clean plate and pat dry with a paper towel to remove as much of the liquid as possible.
• Transfer the steak to the skillet and sear for 3-4 minutes or until nicely browned. Flip the steak and cook for another 3-5 minutes, depending on the level of doneness you prefer.