Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 1½ lb flank steak

Instructions:

  1. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 3 cloves minced garlic, and 1 tsp cracked black pepper until the honey is fully integrated and the mixture is emulsified.
  2. Place 1½ lb flank steak into a gallon-sized Ziploc bag, pour the marinade over the meat, squeeze out the air, seal, and refrigerate for 4 to 24 hours.
  3. Preheat a grill or cast iron skillet to high heat until a drop of water dances on the surface.
  4. Remove the steak from the marinade and pat it slightly with paper towels.
  5. Sear the steak for 4–6 minutes per side until the internal temperature reaches 145°F (63°C) for medium.
  6. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
  7. Locate the long muscle fibers and slice the steak perpendicular to the grain into thin slices.