Cast Iron Marinated London Broil

Ingredients

Process soy sauce, 1 1/2 tablespoons olive oil, vinegar, ketchup, sage, garlic and rosemary in blender until herbs and garlic are finely chopped, about 30 seconds. Combine marinade and London broil in 1-gallon ziploc bag. Toss London broil to coat, press out as much air as possible, and seal bag. Refrigerate for at least 2 hours or up to 8 hours, flipping bag halfway through marinating.
Adjust oven rack to lowest position, place 12-inch cash-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, remove steak from marinade and pat dry with paper towels. Combine pepper and paprika in bowl, then sprinkle mixture onto steak. Let steak sit at room temperature.
When oven reaches 500 degrees, remove skillet from oven using potholders and place on stove over medium-high heat. Being careful of hot skillet handle, add remaining 1 tablespoon of olive oil to skillet and heat until just smoking. Cook London broil until well browned on both sides, about 2 minutes per side. Transfer skillet to oven and roast until meat registers 120-125 degrees (for medium-rare), 5 to 7 minutes, flipping London broil halfway through roasting.
Transfer London broil to carving board, tent with aluminum foil, and let rest for 15 minutes. Slice London broil thin against the grain. Serve

by Connie Jones