Step 1: Prepare the Marinade
In a medium bowl or a large measuring cup, whisk together the soy sauce, olive oil, red wine vinegar, lemon juice, minced garlic, Worcestershire sauce, honey, rosemary, and black pepper.

Step 2: Marinate the Steak
Place the flank steak in a large, resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours, but ideally 4 to 8 hours. Do not marinate for more than 12 hours, as the acid can begin to break down the meat’s texture too much.

Step 3: Bring to Room Temperature
Remove the steak from the refrigerator 30-45 minutes before grilling. This allows it to cook more evenly.

Step 4: Preheat the Grill
Preheat your gas or charcoal grill to high heat, aiming for a temperature of 450-500°F (230-260°C). Clean and oil the grates well to prevent sticking.

Step 5: Grill the Steak
Remove the flank steak from the marinade and let any excess drip off. Pat the steak dry with paper towels (this is key for a good sear). Place the steak on the hottest part of the grill. Cook for 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C). For medium, cook to 140-145°F (60-63°C).

Step 6: Rest the Meat
Transfer the grilled steak to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 10 minutes. Resting is crucial for the juices to redistribute throughout the meat.

Step 7: Slice and Serve
Find the direction of the grain (the lines running through the meat). Using a sharp knife, slice the steak against the grain into thin, 1/4-inch strips. This shortens the muscle fibers, guaranteeing a tender bite. Sprinkle with flaky sea salt and fresh herbs. Serve immediately with chimichurri, if desired.