Prepare the marinade: In a medium bowl, whisk together the minced garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, smoked paprika, oregano, black pepper, salt, brown sugar, and lemon juice. The mixture should look dark and glossy, with the garlic evenly suspended. You'll smell the sharp, fragrant punch of garlic and vinegar — that's the good stuff.

Marinate the steak: Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the top, turning the steak to coat every surface. Massage the bag gently so the garlic mixture works into the meat's fibres. Cover and refrigerate for at least 30 minutes, or up to 8 hours. The meat will darken slightly as it absorbs the flavours.

Preheat the grill: Heat your grill or grill pan to high heat — around 220-230°C. You want it screaming hot. When you hold your hand about 15cm above the grates, you should only be able to keep it there for 2-3 seconds. The grates should be lightly oiled to prevent sticking.

Grill the steak: Remove the steak from the marinade, letting any excess drip off. Place it on the hot grill. You'll hear a satisfying sizzle immediately — that's the sound of a good sear beginning. Cook for 4-5 minutes on the first side without moving it. The edges will turn a deep brown and the surface will develop bold grill marks. Flip using tongs and cook for another 4-5 minutes for medium-rare. For medium, add 1-2 minutes per side. The steak should feel firm yet springy when pressed.

Check the temperature: Insert a meat thermometer into the thickest part of the steak. For medium-rare, you're looking for 52-54°C. The steak will continue cooking as it rests, so pull it off a few degrees early. The juices should be clear, not bloody, and the exterior should be beautifully charred.

Rest the steak: Transfer the grilled flank steak to a cutting board and tent it loosely with foil. Let it rest for 8-10 minutes. This step is non-negotiable. During this time, the juices redistribute throughout the meat. You'll see them pooling slightly on the board — don't pour those away, they're liquid gold.

Slice and serve: Slice the steak thinly against the grain. Look at the lines running through the meat and cut perpendicular to them. The slices should be about 1cm thick, revealing a pink, juicy interior with a crisp, dark crust. Arrange on a platter, drizzle with any resting juices, and scatter over fresh parsley.