Soy Marinaderad Flanksteak

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1. 1
   In a medium-size bowl, combine the soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper and green onions.
2. 2
   Remove 1/4 cup (60 ml) of the marinade and combine with the rice vinegar in a small bowl. Cover and refrigerate.
3. 3
   Place the remaining marinade and steak in a 1-gallon (3.6-L) resealable bag. Remove as much air as possible and seal the bag.
4. 4
   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.
5. 5
   Remove the steak from the marinade, drain any excess liquid and transfer to a pan. Discard the marinating bag.
6. 6
   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.
7. 7
   Allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak.
8. 8
   Cover and cook the steak until well browned, about 4 to 5 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. For medium rare, cook the steak until the internal temperature reaches between 120 and 125°F (49 and 52°C). For medium, cook between 130 and 135°F (54 and 57°C).
9. 9
   Transfer the steak to a cutting board and allow to rest for 10 minutes.
10. 10
    Slice the steak against the grain into 1/4-inch (6-mm) thick slices. Pour the reserved marinade on top and serve hot.