Tenderize the flank steak by pounding with a meat tenderizer

Smash garlic cloves with the back of a knife

Add garlic cloves to a bowl with the olive oil, coconut aminos, cumin, salt and pepper and mix marinade thoroughly

Add flank steak to the bowl with the marinated and toss to coat the steak

Cover the bowl and place in the fridge to marinate for at least 4 hours

Remove the steak from the fridge 30 minutes prior to cooking to bring the steak to room temperature

Heat the grill to high heat

Allow the crushed garlic cloves and excess marinade to drip off the steak prior to grilling to avoid flames in the grill

Add the steak to the hot grill

Cook over direct heat for 2-3 minutes each side

Move the steak to very low heat and cook until the internal temperature reaches 130F for medium-rare

Allow the steak to rest on a plate or cutting board for 10 minutes

Slice into slices against the grain

Serve immediately or store in the refrigerator for up to 4 days