In a large mixing bowl, whisk together the canola oil, soy sauce, rice wine vinegar, honey, minced onion, minced garlic, ground ginger and a few pinches of salt and pepper.
Place the flank steak in baking dish and pour most of the marinade over the top. Reserve a little for cooking.
Cover with plastic wrap and marinate in the fridge overnight, ideally.
Cook the rice, as directed.
Heat a large skillet or grill pan on the stovetop, then sear both sides of the flank steak for 30 seconds each side. Pour a little of the reserved marinade on top, then flip and pour a little more over the other side. Sear-saute for 1 to 2 more minutes per side, until cooked to your liking.
Let rest for a few minutes, then slice against the grain and garnish with sesame seeds.
Prepare the fresh veggies or salad.
Serve Asian Flank Steak with rice and salad or veggies.