Ingredients:

  • 2 lb London Broil (Top Round Steak)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 1/4 cup dark brown sugar, packed
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 6 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp ground black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Combine the olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Dijon, and Worcestershire in a medium bowl. Whisk vigorously until the sugar is dissolved and the oil doesn't separate.
  2. Stir in the minced garlic, oregano, black pepper, and red pepper flakes.
  3. Pat the London broil dry with paper towels to remove excess moisture.
  4. Use a sharp fork to poke holes all over both sides of the steak.
  5. Place the meat in a gallon bag and pour the marinade over it. Squeeze out all the air before sealing.
  6. Refrigerate for at least 4 hours, flipping the bag halfway through to ensure even coverage.
  7. Remove the steak from the fridge 30 minutes before cooking to temper the meat.
  8. Set your skillet over medium-high heat until it starts to smoke.
  9. Place the steak in the pan (discard the excess marinade). Cook for 6-8 minutes per side until a dark, mahogany crust forms.
  10. Transfer to a board. Let it sit for 10 minutes, then slice very thin against the grain at a slight diagonal.