1. Combine the soy sauce, cola, brown sugar or honey, garlic, ginger, vegetable oil, toasted sesame oil and black pepper in a large bowl or resealable bag.
2. Add the flank steak to the marinade and massage the marinade into the meat. Cover or seal the bag and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
3. Preheat a grill or grill pan over high heat. A charcoal or gas grill should reach 400°F to 450°F. (204°C to 232°C).

   Carefully grease the cooking grates with a lightly oiled towel or oil-dipped paper towel held with tongs.
4. Remove the meat from the marinade and allow any excess marinade to drip off. Discard the marinade. Place the meat on the grill and cook, uncovered, for 4 to 5 minutes. Flip and cook the other side for 3 to 5 minutes, or until the steak reaches your desired internal temperature.
5. Remove the steak from the grill and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10 minutes. Slice the steak thinly against the grain and serve with Asian chimichurri.

Stove Top Instructions

1. Heat a large cast iron skillet or grill pan over high heat. Once hot, add 1 tablespoon of oil. Add the steak and sear for 4 to 5 minutes. Flip and cook the other side for 3 to 5 minutes, or until the steak reaches your desired internal temperature. Rest for 10 minutes before slicing.

To Make The Asian Chimichurri

1. Combine the cilantro, basil, green onions, garlic, rice wine vinegar, lime juice, olive oil, toasted sesame oil, sesame seeds and salt in a small bowl. Cover and let sit at room temperature for 20 minutes before serving. If preparing in advance, refrigerate and bring to room temperature about 15-20 minutes before using.