Marinade for Flank Steak

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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.
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.
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.
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.
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.