Step 1

Pat the steak dry. With the tip of a sharp knife such as a paring knife, lightly score the steak in a diagonal crisscross pattern, placing the cuts about 1 or so inches apart—your cuts should be very thin and shallow (this isn’t 100% necessary but does help the marinade penetrate more quickly). Place the steak in a gallon ziptop bag.

Step 2

In a medium bowl or liquid measuring cup with a spout, whisk together the soy sauce, oil, honey, garlic, ginger, chili powder, cumin, and black pepper. Pour over the steak.

Step 3

Seal the bag, removing as much air as you can, then turn the steak several times to coat it. Place in a shallow dish to catch any drips. Marinade flank steak in the refrigerator for at least 4 hours or up to 24 hours, turning 2 to 3 times throughout.

Step 4

To cook, remove the steak from the marinade, shaking off any excess (discard the marinade). Cook to medium rare (130°F). You can grill it over high heat for 3 to 4 4 minutes per side (see Grilled Flank Steak for more detail). Or cook it under the broiler: position the rack about 6 inches away from the broiler. Line a rimmed baking sheet with foil and place it under the broiler for 5 minutes to preheat. Add the flank steak, then return the sheet to the oven. Broil without flipping for 6 to 8 minutes, until the steak reaches 130°F.

Step 5

Remove the steak to a cutting board and let rest for 10 minutes (do not skip!). Slice VERY thinly (1/8-inch) against the grain. Enjoy warm.