Grilled Flank Steak

Combine vegetable oil, soy sauce, vinegar, honey, garlic powder, ginger, and green onion in a bowl. Mix well until all the ingredients are fully incorporated. Place the mixture into a resealable plastic bag and add the flank steak, making sure it is fully coated with the marinade. Remove any excess air from the bag and seal it tightly. Refrigerate for at least 4 hours to allow the flavors to meld.

Prepare the grill by preheating it to medium-high heat and lightly brushing the grates with oil. Remove the flank steak from its marinade, allowing any excess to drip off. Pour the remaining marinade into a small saucepan and set it aside.

Cook the flank steak on the preheated grill for 5 minutes per side, or until it reaches a firm and reddish-pink color with juicy flesh in the center. Use an instant-read thermometer to check for medium-rare, aiming for a temperature of 130 degrees F (54 degrees C). Remove the steak from the grill and cover it with several layers of aluminum foil to keep it warm. Allow it to rest for 10 minutes before slicing it thinly against the grain.

Meanwhile, bring the marinade to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes, allowing the flavors to thicken. Pour the sauce over the sliced steak and serve it immediately.