Begin by placing the flank steak onto a large cutting board. Use a meat tenderizer to even out your cut of meat. The goal here isn’t a certain thickness, rather to get everything even.

Next, transfer the flank steak onto a large baking sheet with edges. You will be marinating the meat on the baking sheet.

Sprinkle both sides of the flank steak with salt and pepper and massage the spices into the meat.

Next, whisk together the soy sauce and honey and pour the marinade over the flank steak.

Cover the flank steak with plastic wrap and place it in the refrigerator for at least 2 hours, flipping the flank steak at 1 hour to make sure both sides of the flank steak have time to marinate. Alternatively, you can use a large, gallon-size bag or casserole dish.

Preheat the grill to 450ºF - 500ºF.

Remove the meat from the refrigerator and let it sit at room temperature for at least 15 minutes.

Then, move the flank steak over to indirect heat and cook for about 10 minutes, flipping after 5 minutes. This will vary on how hot your grill is. Be sure to check the internal temperature of the steak at 5 minutes, 10 minutes, and so on until the internal temperature reaches about 130º - 135º for a medium-rare flank steak.

Remove the steak from the grill and let it rest for 5 minutes.

Slice the flank steak into strips by cutting the meat across the grain of the steak to break up the muscle fibers in the steak.