1. Begin by mixing the olive oil, minced garlic, soy sauce, Worcestershire sauce, black pepper, smoked paprika, salt, lime juice, and red pepper flakes (if using) in a large bowl to create your marinade.
2. Place the steak in a shallow dish or a zip-top bag, pour the marinade over it, ensuring the steak is well-coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat. If using a skillet, heat a tablespoon of olive oil before adding the steak.
4. Cook the steak for 5-7 minutes per side, depending on thickness and desired doneness. I like mine medium-rare, as it captures that perfect balance of tenderness and juiciness.
5. Once cooked, transfer the steak to a cutting board and let it rest for about 10 minutes. This step is crucial as it allows the juices to redistribute, ensuring each bite is succulent.
6. Slice the steak against the grain into thin strips, perfect for portioning into your meal prep containers.

Throughout these steps, I’m reminded of the first time I grilled steak on my own, a bit nervous but excited, realizing that cooking is as much about enjoying the process as it is about the result.