In a small bowl, whisk vinegar with honey, garlic, salt and pepper until evenly mixed. Place steak in a shallow bowl or pie plate. Pour vinegar mixture over the top of the steak. Turn steak to evenly coat. Let stand, uncovered, at room temperature about 30 minutes. Occasionally turn steak over.
When ready to broil, position oven rack 3 to 4 inches from broiler. Pre-heat broiler and lightly coat a broiler pan or rimmed baking sheet with oil. Or lightly oil the bbq grill and heat barbecue to medium-high. Place steak on broiler pan or grill.
Broil or grill 8 minutes. If broiling, turn steak, then brush top with marinade. Discard marinade. If barbecuing, brush steak with marinade, then turn over. Discard remaining marinade. Continue to cook until meat resists slightly when pressed, 5 to 7 more minutes, if steaks are 1-1/2 inches thick. Remove from pan to a cutting board. Let meat rest 5 minutes. Slice into strips, then sprinkle with more pinches of salt and pepper, if you like. Great with roasted cherry tomatoes and potatoes.
Next Day: Slice leftover beef thinly. Overlap meat on a crusty bun with a bit of mustard on it and top with slices of grilled onion, pepper and tomatoes.
