Ingredients
½cupsoy sauce,120 ml, reduced sodium, or tamari, for gluten-free option
¼cuphoney,60 milliliters
2tbspvegetable oil,30 milliliter, plus more for greasing
1tspsesame oil
4garlic cloves,minced
2tspginger,10 grams, minced
½tspblack pepper
¼tspred chili pepper flakes
2tbspgreen onion,6 grams, thinly sliced, plus more for garnish
¾tsprice vinegar
2lbsflank steak,907 grams
Preparation
In a medium-size bowl, combine the soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper, and green onions.
Remove ¼ cup of the marinade and combine with the rice vinegar in a small bowl. Cover and refrigerate.
Place the remaining marinade and steak in a 1-gallon resealable bag. Remove as much air as possible and seal the bag.
Refrigerate for at least 1 hour by laying the steak flat, and flipping the bag after 30 minutes. The steak can be marinated in the refrigerator for up to 12 hours.
Remove the steak from the marinade, drain any excess liquid, and transfer to a pan. Discard the marinating bag.
Set the grill to high. Add a small amount of oil on a folded piece of paper towel, carefully greasing the grill with the oil.
Allow the grill to preheat for 15 minutes and once the grill is very hot, add the steak.
Cover and cook the steak until well browned for about 4 to 5 minutes then flip and cook until the desired doneness for about 3 to 4 minutes.
For medium-rare, cook the steak until the internal temperature reaches between 120 to 125 degrees F. For medium, cook between 130 to 135 degrees F.
Transfer the steak to a cutting board and allow to rest for 10 minutes.
Slice the steak against the grain into 1/4-inch thick slices. Pour the reserved marinade on top and serve hot.
