Roasted cauliflower
Twice baked potatoes
Ingredients
2 lbs London Broil sirloin or flank steak
2 cloves garlic minced
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons brown sugar or honey
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
¼ teaspoon fresh ground black pepper
1/4 teaspoon kosher salt.
2 teaspoons canola oil
Instructions
Pound the steak on both sides with the ridged side of a meat mallet.
In a large zipper plastic bag, mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, thyme, oregano, fresh ground black pepper, and kosher salt. Add the steak; seal and refrigerate for 12-24 hours, turning several times.
Remove the steak from the bag, discarding the marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium-high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it. Cook for about 6-7 minutes. Keep an eye on the steak. If it is cooking too fast reduce the heat. Flip and sear the other side for about 5 minutes, placing the skillet on it.
Remove to a cutting board. Cover with a loose aluminum tent; let rest for 10 minutes. Using a sharp knife, slice thinly against the grain. Serve promptly.
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