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In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, brown sugar, garlic, Dijon mustard, Italian seasoning, paprika, salt, and pepper.
Place steak in a large zip-top bag or shallow dish.
Pour marinade over the steak and coat well.
Cover and refrigerate for at least 2 hours, or up to 8 hours for extra flavor.
Remove steak from the refrigerator 20–30 minutes before cooking.
Heat a grill or large skillet over medium-high heat.
Cook steak for 4–6 minutes per side, depending on thickness and desired doneness.
Transfer steak to a plate and let it rest for 5–10 minutes.
Slice against the grain and sprinkle with fresh parsley before serving.
Serve with roasted potatoes, rice, salad, or grilled vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.