Combine the soy sauce, lime juice, vegetable oil, sugar, cumin, ancho chili powder, and minced garlic in a dish large enough to accommodate the steak, whisking until thoroughly blended. Pierce the steak on one side using a fork, spacing the punctures approximately one inch apart. Submerge the meat in the marinade, ensuring an even coating regardless of which side faces up. Cover the dish and place in the refrigerator for a duration ranging from 4 to 8 hours, rotating the steak at least once during this time.

Preheat a grill to high heat and lightly oil the grates. Grill the marinated steak under cover for 5 to 6 minutes per side to achieve a medium-rare doneness. Transfer the cooked meat to a cutting board, tent it loosely with foil, and allow it to rest for about 5 minutes. Slice the steak thinly, cutting against the grain, and serve promptly.