London Broil Marinade
4 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil
2 Tbsp. good-quality balsamic vinegar
2 Tbsp. soy sauce
Tbsp. Worcestershire sauce
Freshly ground black pepper
¾ tsp. baking soda
1½–2 lb. London broil
1 Tbsp. vegetable oil
2 Tbsp. unsalted butter
Flaky sea salt
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. Worcestershire sauce in a medium bowl or baking dish; season with freshly ground black pepper. Whisk in ¾ tsp. baking soda.
Prick one 1½–2 lb. London broil all over with a fork and add to marinade; turn to coat. Let sit at room temperature at least 1 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.
Meanwhile, transfer reserved marinade to a small saucepan, add ⅓ cup water, and bring to a boil (mixture will foam up). Cook over medium-high heat, stirring constantly to avoid overflow, until foaming subsides, about 3 minutes.
Thinly slice steak against the grain and arrange on a platter. Spoon sauce over; sprinkle with flaky sea salt.
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