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Prepare the Marinade: In a large ziplock bag or dish, combine the soy sauce, vegetable oil, dark brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, chives, black pepper, and balsamic vinegar. Mix everything together until well combined.
Marinate the Flank Steak: Place the flank steak in the marinade, making sure it is fully coated. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to absorb.
Grill the Steak: Preheat your grill to high heat. Remove the steak from the marinade and place it on the grill. Cook for 2 minutes on each side over high heat, then reduce the heat to medium and continue grilling for another 7-10 minutes, flipping halfway through, until the steak reaches an internal temperature of 130°F for medium rare, or cook longer for your desired doneness.
Simmer the Marinade: While the steak is grilling, take half of the remaining marinade and place it in a saucepan over medium heat. Bring it to a simmer for about 10 minutes to reduce and thicken the sauce.
Rest and Serve: Remove the steak from the grill and allow it to rest for 5 minutes under a tent of foil. Slice the steak thinly against the grain and drizzle with the reduced marinade before serving.