2 lbs. London Broil
2 tbsp. olive oil
2 cloves garlic, minced
2 tbsp. light brown sugar
¼ cup balsamic vinegar
1 tsp. Italian seasoning
¼ cup gluten-free Worcestershire sauce
¼ tsp. salt 2 tbsp. gluten-free soy sauce
¼ tsp. black pepper
2 tbsp. Dijon mustard
1 tbsp. vegetable oil
Place the steak on a cutting board and pound on both sides using the ridged side of a meat mallet.
In a small mixing bowl, combine garlic, balsamic vinegar, Worcestershire, soy sauce, Dijon mustard, olive oil, brown sugar, Italian seasoning, salt and pepper, whisk together well.
Pour marinade into large zipper plastic bag, add the steak and seal the bag. Massage the bag with your hands to make sure the meat is completely covered with the marinade.
Refrigerate for 12-14 hours, turning over several times. Remove steak from bag, discard the marinade, and thoroughly dry steak with paper towels.
Heat vegetable oil in a large skillet on medium/high heat. Add steak to pan and place a heavy bottom skillet on top of the meat to weigh it down while it sears.
Cook for 6-7 minutes, then flip over and repeat process.
Remove steak from pan and transfer to a cutting board to rest for 10 minutes before slicing into thin strips against the grain and serve warm.