I was really pleased with how this marinade came out. Serve the steak on its own or as a topping for Vietnamese Vermicelli Bowls. Substitute top round, hangar steak, or skirt steak here if you like.
2 large garlic cloves, minced
1/4 cup soy sauce
2 Tbsp brown sugar
1 Tbsp lime juice
A 1 1/2 - 2 lb flank steak
Combine the garlic, soy sauce, brown sugar, and lime juice and stir until the sugar dissolves. Lay the steak in a baking pan large enough to hold it laid out flat. Pour the marinade over it and turn it over a few times to coat. Let sit for at least 15 (but not hours because the lime juice will start to break down the meat and give it a less pleasing texture).
Grill over high heat, about 4 minutes per side for medium rare.