In a mixing bowl, combine olive oil, soy sauce, minced garlic, Worcestershire sauce, brown sugar, lemon juice, salt, and pepper. Mix well to create the marinade.

Place the flank steak in a ziplock bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, but preferably overnight to allow the flavors to meld.

Fire up your Pit Boss grill and preheat it to a temperature of 450°F.

Once the grill is hot, add your wood chips or pellets (hickory, mesquite, oak, etc.) to the firebox to infuse your steak with delicious smoky flavor.

Remove the marinated flank steak from the refrigerator and let it come to room temperature for about 30 minutes.

Using tongs, carefully place the steak onto the preheated grill grates.

Grill the steak for approximately 5-6 minutes on each side for medium-rare doneness, or adjust cooking time according to your preferred level of doneness. Use a meat thermometer to ensure the internal temperature reaches 135°F for medium-rare, 145°F for medium, or 160°F for well-done.

Once cooked to your liking, remove the flank steak from the grill and transfer it to a cutting board. Let it rest for a few minutes to allow the juices to redistribute.