1. In a Ziploc bag, combine steak, soy sauce, port, balsamic vinegar, and chili flakes. Marinate for at least 20 minutes.

2. Light a grill or heat up a cast-iron pan over medium-high heat. Remove steak from the bag and pour the rest of the marinade into a wide saucepan. Over high heat, reduce marinade for about 5 to 10 minutes, or until thickened.

3. Place steak on the grill or cast-iron pan and let cook for 3 to 5 minutes on each side. Set aside on a plate under tented foil and let rest for 5 minutes.

4. Slice into ½-inch slices. Drizzle with reduced marinade, sprinkle with green onions and serve with roasted tomatoes.

Serve: Oven-roasted tomatoes and oven-roasted fingerlings

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