Grilled Flank Steak with Rosemary Marinade

In a large zip baggie, combine the soy sauce, olive oil, honey, garlic, rosemary, pepper and salt. Add the steak to the bag and turn to coat. Marinate, covered, in the refrigerator for 2 to 10 hours, turning occasionally. Drain the marinade from the bag when ready to grill. Let the steak sit at room temperature for 15 minutes before grilling.

Preheat the grill to medium-high heat. Grill the steak 4 to 6 minutes per side for medium-rare, or to the desired degree of doneness. Remove the steak to a cutting board and let stand for 5 minutes.

Cut the steak across the grain into thin strips.