In a mixing bowl, combine the balsamic vinegar, soy sauce, vegetable oil, Worcestershire sauce, maple syrup, brown sugar, onion powder, garlic powder, ginger powder, and red pepper flakes. Use a whisk to mix everything until the sugar is dissolved and the marinade is well-blended.
Place the ribeye steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or overnight for maximum flavor.
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. This ensures a good sear on the steak, locking in the juices.
Remove the steak from the marinade (discard the used marinade) and place it on the preheated grill. Grill for about 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature.
Once cooked, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute. Slice the steak against the grain and garnish with chopped green onions before serving.
