Gather your ingredients.
In a large bowl, combine the olive oil, minced garlic, red wine vinegar, soy sauce, honey, and ground black pepper.
Place the steak in the bowl and turn it so it is completely coated with the marinade.
Chill and marinate for at least 2 hours or overnight.
Remove the steak from the marinade. Gently shake off the excess marinade, but make sure there is still a coating. The oil will help keep the steak from sticking to the grill.
Optional - sprinkle all sides of the steak with coarse salt and freshly ground pepper. The salt and pepper will form a savory crust on the steak.
When the steak has cooked to your liking, remove it from the grill and place it on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
Cut the steak across the grain of the meat at a steep diagonal so that the slices are wide.
Optional - take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak.