Ingredients:

  • 60ml balsamic vinegar
  • 60ml low-sodium soy sauce
  • 15ml fresh lemon juice
  • 60ml olive oil
  • 15ml Worcestershire sauce
  • 4 cloves garlic, smashed and minced
  • 5g dried oregano
  • 3g cracked black pepper
  • 1.2kg London Broil (top round or flank steak)
  • 2g kosher salt
  • 15g unsalted butter

Instructions:

  1. In a small bowl, whisk together the balsamic vinegar, soy sauce, lemon juice, olive oil, minced garlic, oregano, and black pepper to emulsify the marinade.
  2. Place the beef in a large gallon-sized freezer bag and pour the marinade over it. Squeeze out all air to ensure maximum surface contact and refrigerate for at least 6 hours up to 24 hours.
  3. Remove the steak from the refrigerator 30 minutes before cooking to take the chill off.
  4. Set your oven to Broil on High and position the top oven rack exactly 4 inches from the heating element.
  5. Place the steak on a heavy-duty broiler pan.
  6. Broil for 6 minutes, then flip using tongs.
  7. Broil the second side for 5 to 6 minutes until an instant read thermometer hits 130°F.
  8. Remove the steak from the oven and top with unsalted butter. Let the meat rest for a full 10 minutes to allow for carryover cooking and fiber relaxation before slicing against the grain.