Place steak in a gallon sized ziploc bag and set aside.
In a small bowl whisk together olive oil, soy sauce, worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, paprika, oregano, thyme, coriander, salt, and pepper. IF you’re not using low sodium soy sauce, add less salt; you can always add more later.
Pour the marinade over the steak inside the ziploc bag; seal the bag and massage the marinade all around the steak. Set aside for 1 hour to marinate, OR refrigerate for up to 8 hours.
Take the steak out of the fridge 20 minutes before you’re ready to cook.
Preheat oven to BROIL. If you have a HIGH or LOW Broiler setting, set it on HIGH.
Set a 12-inch cast iron skillet over high heat and heat it up until hot.
Remove steak from marinade, shake off any excess, and transfer steak to the hot skillet; make sure it sizzles. Cook for 2 minutes; flip and continue to cook for 1 minute, or until just browned.
Transfer skillet to the oven and broil for 5 minutes; flip the meat over and cook for 4 to 5 more minutes, or until internal temperature registers at 125˚F to 130˚F. DO NOT cook it longer than that because the steak will be tough and chewy. Use an instant read meat thermometer to check for doneness.
Remove skillet from oven and transfer steak to a cutting board; let stand for 8 to 10 minutes before cutting.
Slice thinly and garnish with parsley.