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Medium
Servings
Allergens 
No Allergens specified
0 Minutes
Diets
No Diets specified
4 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil
2 Tbsp. good-quality balsamic vinegar
2 Tbsp. soy sauce
Freshly ground black pepper
¾ tsp. baking soda
1 1½-2 Ib. London broil
Whisk together 4 garlic cloves, thinly sliced, ¼ cup extra-virgin olive oil, 2 Tbsp. good-quality balsamic vinegar, 2 Tbsp. soy sauce, and 1 Tbsp.
Season with freshly ground black pepper. Whisk in ¾ tsp. baking soda (don’t worry if marinade fizzes; that’s the baking soda working).
Prick one 1½-2 Ib. London broil all over with a fork and add to marinade; turn to coat.
Let sit at room temperature at least I hour or cover and chill up to 12 hours.
Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium. Remove steak from marinade, letting excess drip back into bowl, and pat dry with paper towels; reserve marinade. Season steak generously with kosher salt and cook, turning once, until deeply browned and an instant-read thermometer inserted into thickest part registers 125° for medium-rare, 8-12 minutes. Using tongs, stand steak on its sides and cook until lightly browned, about 30 seconds per side. Transfer to a cutting board and let rest 10 minutes.
Thinly slice steak against the grain and arrange on a platter. Spoon sauce over; sprinkle with flaky sea salt.
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