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In a medium bowl, whisk together 120ml reduced-salt soy sauce, 60ml olive oil, 30ml fresh lime juice, 4 garlic cloves, finely chopped, 1 tbsp grated fresh ginger, 2 tbsp soft light brown sugar, 1 tsp freshly ground black pepper and 1/2 tsp chilli flakes (optional) until the sugar has dissolved.
Pat the flank steak dry with kitchen paper and, if you like, score both sides lightly in a crosshatch pattern.
Place the steak in a large sealable bag or shallow dish, pour over the marinade and turn to coat the meat evenly.
Cover and chill in the fridge for at least 2 hours, or up to 24 hours for the best flavour and tenderness.
About 20–30 minutes before cooking, remove the steak from the fridge and allow it to come to room temperature.
Preheat your barbecue or grill to medium–high heat (200–230°C).
Remove the steak from the marinade and cook for 4–6 minutes on each side, until a meat thermometer reads 54–57°C for medium-rare.
Transfer the steak to a board, cover loosely with foil and rest for 5–10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain and serve with rice, roasted vegetables or a crisp salad.