London Broil

Ingredients
Makes 4 – 6 servings
1 1/2 lb top round, flank, or flat-iron steak (about 1 1/2\” thick)
2 tbsp chopped fresh parsley leaves
2 tbsp thinly sliced chives
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp dark brown sugar
1/4 cup plus 1 tbsp extra-virgin olive oil, divided
4 tbsp unsalted butter, softened
1 tbsp white wine vinegar
4 cloves garlic
1 tbsp fish sauce
Kosher salt
Freshly ground black pepper
Directions
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Step 1
Place steak on a cutting board and pat dry. Using a fork, poke holes all over meat, 10 to 15 on each side. Transfer to a large resealable plastic bag.
Step 2
In a small bowl, whisk brown sugar, mustard, fish sauce, vinegar, Worcestershire, and 1/4 cup oil. Pour into bag and seal, pressing out air. Refrigerate, flipping bag every few hours so marinade is evenly distributed, at least 1 hour or up to 8.
Step 3
Place a rack in upper third of oven; heat broiler to high. Remove steak from marinade and wipe off any excess; season all over with salt and pepper. Place a wire rack on a baking sheet; arrange meat on rack.
Step 4
Broil steak 5 minutes, flip, and continue to broil, watching closely, until an instant-read thermometer inserted into thickest part registers 125° for medium-rare, 4 to 5 minutes more. Let rest on cutting board 10 minutes, then thinly slice against the grain.
Step 5
While steak is resting, place garlic on baking sheet and drizzle with remaining 1 tablespoon oil. Broil, watching closely, until garlic browns and softens, 2 to 3 minutes.
Step 6
In a small bowl, mash roasted garlic, butter, parsley, and chives until mostly smooth and combined; season with salt.
Step 7
Transfer steak to a platter. Serve with garlic butter alongside.