Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce ((or a gluten-free alternative))
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1.5 lbs. top round steak (1 - 1.25 inches thick)
  • 1 teaspoon Diamond Crystal kosher salt ((not fine salt))
  • 1/4 teaspoon black pepper

Instruction

  • In a small bowl, whisk together the balsamic vinegar, soy sauce, mustard, garlic powder, and cumin. Place the steak in a Ziploc bag. Pour the marinade into the bag and rub it all over the steak. Seal the bag, removing as much air as possible. Place the bag on a plate in the fridge for at least 4 hours or overnight. If you're home while the steak is marinating, flip it once in a while.
  • Remove the steak from the fridge 1-2 hours before cooking, to allow it to reach room temperature.
  • Heat a well-seasoned cast iron skillet over medium-high heat until very hot, about 3 minutes.
  • Remove the steak from the bag and pat it dry with paper towels. Sprinkle it on both sides with salt and pepper. Place the steak in the hot skillet. Cook it for 3 minutes without moving. Flip to the other side (it should be deeply browned and slightly charred on the first side) and cook for 3 more minutes, again without moving it.
  • Using oven mitts, remove the skillet from the heat. Tent it with foil, and allow the steak to rest - and finish cooking from the skillet's heat - for 5 minutes.
  • Transfer the steak to a cutting board. Slice it very thinly and serve.