Step 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.

Step 2

Remove 1/4 cup (60 ml) of the marinade and combine with the rice vinegar in a small bowl. Cover and refrigerate.

Step 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.

Step 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.

Step 5

Remove the steak from the marinade, drain any excess liquid and transfer to a pan. Discard the marinating bag.

Step 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.

Step 7

Allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak.

Step 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).

Step 9

Transfer the steak to a cutting board and allow to rest for 10 minutes.

Step 10

Slice the steak against the grain into 1/4-inch (6-mm) thick slices. Pour the reserved marinade on top and serve hot.