In a dish large enough to lay the flank steak flat mix the oil, soy sauce, Worcestershire sauce, lime juice, garlic, chili flakes, salt, and pepper together.
Place the flank steak in the marinade. Flip the steak so that it is evenly coated. Cover and place it in the fridge to marinate for at least 2 hours.
Heat the grill to 450-500 °F using hickory pellets.
Remove the steak from the marinade and transfer it to the grill grates. Cook with the lid open, for about 3 minutes.
Turn the steak 45 degrees and cook for 3 more minutes.
Repeat the processon theother side of the steak—Flip the flank steak and cook for 3 minutes. Turn it 45 degrees again and grill for 3 more minutes, or until it reaches your preferred doneness.
Remove the flank steak from the grill and let rest for 5 minutes before slicing. Thinly slice steak against the grain.
Serve with lime wedges.