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1.
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Place soy sauce, honey, vinegar, oil, optional garlic, and about a teaspoon of black pepper into a gallon-sized Ziploc bag.
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2.
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Cut some diagonal slits into both sides of your flank steak, about 1/4 inch deep and 1 inch apart.
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Place steak in Ziploc bag with marinade, and let sit overnight.
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3.
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Heat a non-stick skillet on high, get it as hot as you can.
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No need to grease or oil the pan.
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4.
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Remove flank steak from marinade.
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Set the marinade aside and save.
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Coat both sides of the steak in a good amount of kosher salt and black pepper, to help form a nice crustiness.
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5.
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When you pan is as hot as it can be, drop the steak into the pan and DONT TOUCH IT!
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It will be very smoky, so have a fan on, and some windows open.
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Take the batteries out of your smoke alarm.
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6.
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After 5-7 minutes, slide a large turner under the steak, and flip it over.
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You can decide if it should be 5 or 7 minutes by lifting up and edge and checking for blackness.
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It should be VERY black.
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The steak will look ruined.
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It will look totally black and burned.
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Dont worry!
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if it looks burnt, youre doing it right.
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7.
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So, same thing on the other side.
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Leave it be, in its place, getting all black and filling your house with smoke.
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Youll probably want to leave it for a minute or so less than the first side.
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8.
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Remove it from pan, turn down heat on pan to medium-high, and let the steak sit, resting, for 5-10 minutes.
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9.
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While it rests, throw the marinade from the Ziploc into the pan, cooking away the meat germs and deglazing the pan.
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Let it boil away for a few minutes, until it thickens slightly, becoming a nice sauce.
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10.
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Slice the steak on an angle into thin but wide strips, and serve with the sauce poured over the slices.
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11.
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If you like broccoli, serve this with broccoli.
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The sauce left on the plate goes great with broccoli!
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I adapted this recipe from a magazine a few years ago.
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Its been evolving, and weve finally hit the perfect spot!
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This is the most delicious flank steak you will ever eat!
