In a bowl, mix olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper to create a marinade.

Place the flank steak in a resealable bag and pour the marinade over it.

Seal the bag, ensuring the steak is well-coated, and refrigerate for at least 1 hour.

Preheat your grill to high heat.

Remove the steak from the marinade and let excess marinade drip off.

Place the steak on the grill and cook for 5-7 minutes on each side for medium-rare.

Use a meat thermometer to check for an internal temperature of 130°F (54°C).

Once cooked, remove the steak from the grill and let it rest for 5 minutes.

Slice the steak against the grain into thin strips.

Garnish with fresh cilantro and serve with lime wedges.