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

In the bag, mix equal parts of soy sauce and Worcestershire sauce, add a generous squeeze of honey, onion powder, garlic powder, red pepper flakes, and black pepper.

Seal the bag and shake it to combine the marinade, then turn the zipper back inside out.

Add the chuck steak to the bag, ensuring it is well coated with the marinade.

Place the bag on a plate or in a pie pan and refrigerate, making sure to remove as much air as possible.

Next, prepare the pickling liquid by combining two parts white distilled vinegar with one part sugar, a pinch of kosher salt, and a splash of water; heat this mixture over medium heat until the sugar dissolves.

Julienne the shishito peppers, savoy cabbage, and cauliflower, or any other vegetables you prefer.

Once the pickling liquid is simmering, pour it over the vegetables, cover tightly, and refrigerate to allow them to pickle.

After the steak has marinated for at least 1 hour (up to 8 hours, flipping the bag halfway), heat a little oil in a pan over medium heat.

Remove the steak from the bag, letting any excess marinade drip off, and place it in the hot pan.

Cook the steak for about 1 to 1.5 minutes on each side until a crust forms, being careful not to let the marinade burn.

Add the sliced green onions to the pan and cook briefly.

Once done, take the steak out of the pan and let it rest while you finish charring the green onions.

Serve the steak alongside the pickled vegetables and charred green onions.