To start, turn the collar of a Ziploc bag inside out to protect the zipper and help it stand upright.

Pour equal parts soy sauce and Worcestershire sauce into the bag, then add a generous squeeze of honey, onion powder, garlic powder, and your choice of red pepper flakes or black pepper.

Seal the bag and mix the contents well, then turn the zipper back inside out.

Place the steak in the bag, ensuring it is well coated, then lay the bag flat in a pie pan or on a plate, squeezing out as much air as possible.

For the pickling liquid, combine two parts white distilled vinegar with one part sugar, a pinch of kosher salt, and a splash of water, then heat over medium until the sugar dissolves.

Julienne or shred your choice of vegetables and add them to the pickling liquid.

Bring the pickling liquid to a simmer, then cover the container tightly and refrigerate.

Marinate the steak for at least an hour, flipping the bag halfway through the marinating time for even flavor.

Heat a little oil in a pan over medium heat until hot, then add the steak and cook for about one to one and a half minutes on each side, being careful not to overheat the pan.

Add sliced green onions to the pan and cook briefly, then reduce the heat slightly to finish charring the onions.

Remove the steak from the pan, allow it to rest, and serve it alongside the pickled vegetables.