In a mixing bowl, combine the olive oil, soy sauce, minced garlic, rosemary, black pepper, and salt to create the marinade.

Place the chuck steak in a resealable bag or shallow dish and pour the marinade over it, ensuring it's well-coated. Refrigerate for at least 30 minutes, or up to overnight.

Heat your grill or skillet over medium-high heat.

Remove the steak from the marinade, letting excess drip off.

Place the steak on the grill or skillet and cook for about 6-7 minutes per side, until the internal temperature reaches 145°F for medium-rare.

Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes.

Using a sharp knife, slice the steak against the grain into strips.

Plate the sliced steak and drizzle any remaining juices over the top.