Flank steak is one of the more inexpensive cuts of beef, and all you need to do to add flavor is marinate the steak in a simple mixture of fresh rosemary and some common pantry staples like soy sauce and honey.
Score steaks in a crisscross pattern with a knife. Whisk together remaining ingredients; pour over steaks in a dish, turning to coat. Cover; refrigerate for 4 hours, turning several times.
Bring steak to room temperature. Warm a grill over high heat. Remove steaks from and discard marinade. Grill, turning once, 8 minutes for medium-rare. Let steaks rest for 10 minutes before carving.