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In a medium bowl, whisk together low-sodium soy sauce, olive oil, fresh lime juice, minced garlic, grated fresh ginger, light brown sugar, black pepper, and red pepper flakes until the sugar is dissolved.
Pat the flank steak dry with paper towels and, if desired, score both sides lightly in a crosshatch pattern.
Place the steak in a large sealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is fully coated; seal or cover and turn to coat evenly.
Refrigerate and let the steak marinate for at least 2 hours, up to 24 hours for best flavor and tenderness.
About 20–30 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature.
Preheat your grill to medium-high (400–450°F).
Remove the steak from the marinade and grill for 4–6 minutes per side, until the internal temperature reaches 130–135°F for medium-rare.
Transfer the steak to a cutting board and let it rest for 5–10 minutes to allow juices to redistribute.
Slice the steak thinly against the grain and serve with rice, roasted vegetables, or a fresh salad.