Start by combining honey, reduced-sodium soy sauce, olive oil, balsamic vinegar, minced garlic, and black pepper in a blender or whisking by hand in a mixing bowl. This heavenly mix is both flavor-packed and simple, combining sweetness and tang with a savory backbone.

Transfer ⅓ cup of the prepared marinade into a resealable plastic bag or shallow dish. Add the sirloin steaks and green onions to the marinade, ensuring every inch of the meat is evenly coated. Seal the bag, keeping out excess air, and refrigerate it for 1-2 hours. While the steaks absorb the flavors, you’ll notice how the acidity in the marinade starts breaking down the meat for extra tenderness.

Before cooking, preheat your grill or grill pan over medium-high heat. Lightly coat the grill surface with a spray of cooking oil to prevent sticking. Meanwhile, remove the steaks from the marinade and discard the used liquid.

Lay the marinated steaks on the hot grill and cook for about 4-5 minutes on each side, depending on your desired doneness. For medium-rare, the internal temperature should reach 145°F, while medium requires 160°F, and well-done hits 170°F. Baste the steaks with the reserved marinade occasionally while grilling for more caramelized flavor.

Once cooked, remove the steaks from the grill and allow them to rest on a plate for 5 minutes. Resting retains the juices, so every slice delivers succulent perfection.