Thinly slice the steak across the grain so that each slice is about 1/4-inch thick.

Open the sealable plastic bag and place it in a bowl (this makes it easier to mix the marinade). Add the soy sauce, balsamic vinegar, garlic and honey to the bag, whisking to combine. Add the sliced steak to the bag, push out any air and seal the bag. Shake the bag so the beef is thoroughly coated then place the bag in the refrigerator for a minimum of 30 minutes and up to overnight.

When you are ready to cook the satays, thread each slice of steak onto a skewer. (See Kelly’s Note.) Preheat a grill or a grill pan, brush it lightly with oil, then place the skewers atop the grill. Cook them for 3 minutes on one side, flip them once, then cook them an additional 2 minutes or until they reach your desired degree of doneness.

Serve the satays immediately with sweet chili sauce for dipping (optional).

If you’re using wooden skewers, soak them in water for 30 minutes prior to threading the steak onto them.