Step 1

Pound the steak on both sides with the ridged side of a meat mallet.

Step 2

In a large zipper plastic bag, mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar, thyme, oregano, fresh ground black pepper, and kosher salt.  Add the steak; seal and refrigerate for 12-24 hours, turning several times.

Step 3

Remove the steak from the bag, discarding the marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium-high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it.  Cook for about 6-7 minutes.  Keep an eye on the steak. If it is cooking too fast reduce the heat. Flip and sear the other side for about 5 minutes, placing the skillet on it.

Step 4

Remove to a cutting board.  Cover with a loose aluminum tent; let rest for 10 minutes. Using a sharp knife, slice thinly against the grain.  Serve promptly.