Step 1: Prepare the Marinade

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
2. Pour half of the marinade into a zip-lock bag or container and add the venison steaks.
3. Marinate for at least 1 hour (preferably overnight for maximum flavor).

Step 2: Make the Soy Ginger Glaze

1. In a small saucepan, heat the remaining marinade over medium heat.
2. If using cornstarch, mix it with 2 tablespoons of water to create a slurry.
3. Add the slurry to the sauce and stir until it thickens (about 2-3 minutes).
4. Remove from heat and set aside.

Step 3: Cook the Venison Steak

1. Heat olive oil in a cast-iron skillet over medium-high heat.
2. Remove venison from the marinade and pat dry with paper towels.
3. Season both sides with salt and black pepper.
4. Sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time for preferred doneness).
5. Let the steaks rest for 5 minutes before slicing.

Step 4: Serve

1. Slice the venison steak against the grain for tenderness.
2. Drizzle with the soy ginger glaze.
3. Garnish with sesame seeds and chopped scallions.