Using a medium sized bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice, rosemary, thyme, Kosher salt, and freshly ground black pepper.

Put the flank steak in a large resealable plastic bag and add the marinade. Toss the meat and marinade in the bag until the meat is coated and put back into the refrigerator for at least 2 hours or overnight.

Preheat the grill with medium-high heat. Remove the beef from the marinade bag and allow it to sit in a shallow dish for 15 minutes before cooking. Then grill the meat for 5 minutes on either side (for medium-rare). Or keep cooking until it hits your favorite temperature.

Move the steak to a platter and let it rest for at least 10 minutes. Then cut the meat against the grain and serve immediately.