In a medium bowl, whisk together the soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, and black pepper. Drizzle in the olive oil and stir well.

Place the flank steak in a resealable plastic bag, pour the marinade over it, seal the bag, and refrigerate for 12 to 18 hours.

After marinating, remove the flank steak, pat it dry, and slice into 1-inch wide strips against the grain.

Roll each strip tightly into pinwheels and secure with toothpicks if necessary.

Heat a skillet over medium-high heat and cook the pinwheels for 4-5 minutes on each side.

Let the pinwheels rest for 5 minutes before slicing into bite-sized pieces and serving.