Using a sharp knife, score the flank steak on each side about 1/8-inch deep in a diamond pattern. Place in a shallow glass dish.
Combine garlic, safflower oil, tomato juice, soy sauce, brown sugar, and pepper. Pour mixture over steak. Cover and refrigerate overnight, turning several times. Let stand at room temperature 2 hours before grilling.
Preheat grill. Drain marinade from steak; heat marinade to boiling in small saucepan. Strain mixture into another saucepan; keep warm.
Grill steak over hot or high heat 3-5 minutes per side. Carve steak immediately by cutting across grain into slices about 1/4-inch thick. Pass sauce on the side. Makes 4 servings.
