1 cup soy sauce
1/4 cup light-brown sugar
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon red-pepper flakes
1/4 teaspoon ground pepper
1 flank steak
In a resealable plastic bag, combine soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in bag, seal and swirl so marinade coats the steak. Refrigerate 1 to 2 hours, flipping bag occasionally.
Heat grill to high. Remove steak from marinade, letting excess drip off. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.
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