Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at 1-inch intervals, forming a diamond pattern.

Place meat in a shallow dish or zip-top bag.

Combine oil, soy sauce, honey, rosemary, pepper, salt and garlic.

Pour marinade over meat, tossing to coat.

Cover or seal; refrigerate several hours or overnight.

Remove meat from refrigerator and let come to room temperature for 30 minutes.

Preheat grill to medium-hot or oven to broil.

Remove meat from marinade.

Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare.

Transfer steak to carving board; let stand 5 minutes.

Cut across grain.