Step 1

Lay flank steak out flat, trim any extra fat or silver skin.

Step 2

Generously season steak with salt and pepper.

Step 3

Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.

Step 4

Add steak to bag and let marinate for 40 minutes up to two hours.

Step 5

Heat grill or start charcoals - aiming for high heat (about 400 degrees).

Step 6

Remove steak from bag, and sprinkle with garlic powder.

Step 7

Cook steak on very hot grill, flipping every 4-5 minutes.

Step 8

Wipe a little olive oil on the grill's grates before adding steak.

Step 9

For medium rare steak, the steak will cook for about 10 minutes (this will vary depending on your grill, how hot it is outside, if it is windy, etc so be sure to check your steak and how quickly it's cooking).

Step 10

For a steak that is medium all the way to well done, cook the steak directly over the heat, flipping twice, for 10 minutes as listed above - and then move slightly away from the heat (to a higher rack, or spot where the flames aren't directly underneath) so it will continue to cook to your preferred doneness without becoming too charred.

Step 11

Remove from grill when steak is at your preferred doneness.

Step 12

Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.

Step 13

When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.

Step 14

Serve immediately and enjoy!