Chilied Flank Steak

From William Sonoma

1 flank steak, about 1 1/2 lb.
1/3 c. regular or spicy vegetable juice cocktail
1/3 c. soy sauce
1/4 c. safflower oil
1/3 c. firmly packed dark brown sugar
2 garlic cloves, minced
1 tbs chili powder
1/8 tsp ground cumin

Using a sharp knife, score the flank steak on both sides, cutting about 1/8 inch deep and forming a diamond pattern.
In a bowl, whisk together the vegetable juice cocktail, soy sauce, safflower oil, brown sugar, garlic, chili powder and cumin.
Pour half of the marinade into a shallow nonaluminum dish.
Place the steak in the dish and pour the remaining marinade over the top.
Cover and refrigerate for 24 hours.
Remove from the refrigerator 30 minutes before grilling.
Prepare a hot fire for direct-heat cooking in a grill.
Position the grill rack 4 to 6 inches above the fire.
Remove the steak from the marinade and set aside.
Pour the marinade into a small saucepan and bring to a boil over medium heat.
Boil for 1 minute, remove from the heat and strain through a sieve into a bowl. Cover and keep warm until serving.
Place the steak on the rack.
Cook, turning once, until done to your liking, about 4 minutes on each side for medium-rare.
Transfer to a cutting board and cover loosely with aluminum foil.
Let rest for 5 minutes.
Carve the steak on the diagonal across the grain into slices about 1/4 inch thick. Arrange on a warmed platter or individual plates.
Pass the reserved marinade at the table.