In a large resealable plastic bag, combine reduced sodium soy sauce, canola oil, honey, water, chopped scallions, and finely chopped garlic cloves.

Add the flank steak to the bag, seal it tightly while squeezing out excess air, and refrigerate for at least 2 hours (overnight is ideal for maximum flavor).

When ready to cook, remove the steak from the marinade. Reserve the marinade and transfer it to a small saucepan.

Grill or broil the steak, turning once, until it reaches your preferred doneness. For medium, cook about 4-5 minutes per side, depending on thickness.

While the steak is cooking, bring the reserved marinade to a boil, then reduce heat to low and simmer for 5 minutes to create a glaze.

Let the steak rest for 5 minutes, then slice thinly across the grain.

Drizzle the reduced marinade glaze over the sliced steak before serving.