Prepare the Marinade

• In a medium bowl, whisk together soy sauce, olive oil, red wine vinegar, minced garlic, rosemary, thyme, honey, salt, and pepper.

Marinate the Steak

• Place the flank steak in a resealable plastic bag or a shallow dish.
• Pour the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for maximum flavor.

Preheat the Grill or Broiler

• Remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes.
• Preheat a grill to medium-high heat or set the broiler to high.

Cook the Flank Steak

• Remove the steak from the marinade and shake off any excess. Discard the remaining marinade.
• Grill or broil the steak for 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness.

Rest the Steak

• Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute for a tender result.

Slice and Serve

• Slice the flank steak thinly against the grain. Serve warm with your favorite sides or use it in salads, tacos, or sandwiches.