Argentine Grilled Flank Steak

• 1 lb flank steak
• black pepper, freshly ground (amount depends on your taste)
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 garlic cloves, minced

1. Score the steak 1/4 inch deep on both sides; rub the black pepper on both sides of the steak, amount depending on your tolerance for black pepper! Place in a large shallow dish or a thick ziplock plastic bag. Combine olive oil and the remaining ingredients in a small bowl; stir well.
2. Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours.
3. Remove the steak from marinade, discarding the marinade.
4. Grill, covered, over medium-hot coals (350 to 400 degrees) for 4 minutes on each side or to desired degree of doneness.
5. Let rest for 5 minutes, covered. To serve, slice the steak diagonally across the grain into thin slices. Enjoy!

flank steak, black pepper, olive oil, lime juice, soy sauce, garlic

Taken from www.food.com/recipe/argentine-grilled-flank-steak-517347 (may not work)