Start by assembling all your ingredients. This makes the whole process smoother and ensures you don't forget anything. Cleaning up as you go can also help keep your cooking space organized.

In a large mixing bowl, whisk together the tamari sauce, lime juice, olive oil, balsamic Worcestershire sauce, garlic paste, Dijon mustard, honey, Mediterranean herb blend, black pepper, smoked sea salt, and crushed chili flakes. Make sure everything is well incorporated.

While your marinade is coming together, grab your steak. If it's not already trimmed, remove any excess fat. Then, make a few shallow cuts across the surface of the meat. This helps the marinade penetrate and flavor the steak more effectively.

Place your steak in a large zip-top bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag tightly, removing any excess air, or cover the dish with plastic wrap. This step allows the flavors to infuse into the meat.

Refrigerate the steak for at least two hours or up to overnight for a more intense flavor. The lime juice works its magic during this time, tenderizing the meat.

When you're ready to grill, preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled.

Remove the steak from the marinade, letting any excess drip off. I like to allow the steak to come to room temperature for about 15 minutes before grilling. Grill your steak for about 6-8 minutes on each side for medium-rare.

During the last few minutes on the grill, add a tablespoon of unsalted butter on top of the steak. This melts into the meat, adding a luscious finish.

Once off the grill, allow the steak to rest for about five to ten minutes. This step is crucial. It lets the juices redistribute so they won’t run out when you slice the steak.

Slice against the grain, garnish with freshly chopped chives or parsley, and serve it with your favorite sides.