Trim off any excess fat from the Top Round London Broil.

Add all the ingredients - red wine, olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, smashed garlic, onion powder, salt, and pepper - to the plasticware container large enough to fit the steak.. Mix thoroughly.

Place the steak in the plasticware container and cover it with the marinade. Place it in the refrigerator overnight. In the morning, flip the steak over in the marinade and place it back in the refrigerator until you're ready to cook.

Take the London Broil out of the refrigerator about 30 minutes before you're ready to cook, and remove it from the marinade. This will bring it to room temperature which will help the steak cook quicker and evenly. Season both sides with salt and pepper.

Heat 2 tablespoons of olive oil in a medium to large skillet over medium heat. A cast iron skillet works best.

Once the oil is about to smoke, place the steak in the skillet. Cook on each side: 3 minutes for medium-rare or 5 minutes for medium.

One minute before removing the steak from the skillet, add the butter. Tilt the pan slightly and, using a metal spoon, coat the top of the steak with butter.

Remove the steak from the skillet and set on a cutting board for 10 minutes to rest before slicing. This will keep the meat moist and juicy!

Once you get the steak in the skillet, mix the marinade, beef stock, and brown gravy mix in a medium saucepan. Bring the gravy to a boil and then reduce it to a simmer.

Allow the gravy to simmer until the London Broil has finished resting and you're ready to slice it. At this point, stir in the butter and remove it from the heat.