In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, minced red onion, honey, sliced green onions, minced garlic, chopped thyme, chopped rosemary, kosher salt, and black pepper until fully combined.

In a small bowl, separate 1/4 cup of the marinade and stir in red wine vinegar to use later as a drizzle.

Choose your favorite cut of steak and place it in a baking dish or resealable bag. Pour the marinade over the steaks, ensuring an even coating, and seal. Refrigerate for at least 30 minutes, flipping halfway through.

After marinating, remove the steaks, pat them dry with paper towels.

Cook the steaks over medium-high heat for 3-5 minutes per side until the internal temperature reaches 120-125°F for medium-rare.

Transfer the steaks to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Slice against the grain and drizzle reserved marinade over the slices before serving.