London Broil

• 5 garlic cloves
• 1 teaspoon salt
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 (1 1/2 lb) beef flank steak (about 1 1/4 inches thick) or 1 (1 1/2 lb) top round beef (about 1 1/4 inches thick)
• 1 12 tablespoons oil

1. Mince the garlic to a paste with the salt.
2. Combine in a blender with the vinegar, soy sauce, and honey and pulse until blended.
3. Place the meat in a heavy-duty resealable plastic bag or shallow baking dish and pour the marinade over the meat.
4. Marinate in the fridge, turning occasionally, for at least 4 hours and up to 24 hours.
5. Heat the oil in a large, heavy skillet over high heat.
6. Lift the steak out of the marinade and pat dry with paper towels.
7. Sear the steak on one side, 4 to 6 minutes.
8. Turn and sear on the second side, 3 to 5 minutes.
9. Transfer the steak to a cutting board and let stand for 5 minutes.
10. Holding a knife at a 45 degree angle, cut the steak across the grain into thin slices.
11. Serve hot.

garlic, salt, balsamic vinegar, soy sauce, honey, beef flank, oil

Taken from www.food.com/recipe/london-broil-212279 (may not work)