Ingredients:

  • 2 lb top round steak
  • 1/2 cup red wine
  • 1/4 cup balsamic vinegar
  • 2 tbsp lemon juice
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 4 cloves fresh garlic, minced
  • 1 tbsp dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp dried thyme
  • 1/2 tsp cracked black pepper

Instructions:

  1. Prep the meat. Remove the 2 lb top round steak from its packaging and pat it bone dry with paper towels. Note: Moisture on the surface prevents the marinade from sticking.
  2. Pierce the steak. Use a meat tenderizer or a fork to poke shallow holes all over both sides of the beef. Note: This creates channels for the liquid to enter.
  3. Whisk the marinade. Combine the red wine, soy sauce, balsamic, olive oil, lemon juice, mustard, Worcestershire, brown sugar, garlic, and herbs in a medium bowl until the sugar dissolves.
  4. Marinate the beef. Place the steak in a large gallon sized bag and pour in the mixture. Squeeze out all the air before sealing.
  5. Refrigerate. Let the steak sit in the fridge for 4 hours. Note: Flip the bag once halfway through to ensure even coverage.
  6. Temper the meat. Remove the steak from the fridge 30 minutes before cooking. Wait until the chill is gone to ensure even cooking.
  7. Set the broiler. Adjust your oven rack so the steak will be about 4 inches (10cm) from the heat element and preheat to high.
  8. Broil the first side. Place the steak on a broiler pan and cook for 6 minutes until a dark, bubbling crust forms.
  9. Flip and finish. Use tongs to flip the meat and cook for another 5-6 minutes until the internal temperature hits 130°F (54°C).
  10. Rest and slice. Move the steak to a cutting board and let it rest for 10 minutes. Slice thinly across the grain until you see the beautiful pink interior.