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  • 2 cloves, garlic - sliced
  • 1 tablespoon, rosemary leaves
  • 1 tablespoon, dried oregano
  • 2 tablespoons, whole-grain mustard
  • 1/2 cup, Epicurean  25 Star  Balsamic Vinegar
  • 1 cup, Epicurean (Tuscan or Koroneiki), Extra Virgin Olive Oil plus more for grilling
  • kosher salt and freshly ground pepper
  • 3 pounds, flank steak


  1. In a blender, combine the garlic, rosemary, oregano, mustard, and vinegar. Puree until the garlic is minced. With the machine on gradually add Epicurean Extra Virgin Olive Oil and blend until creamy. Season lightly with salt and pepper.
  2. Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of Epicurean 25 Star Balsamic Vinegar on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
  3. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees, 10 to 12 minutes. Transfer the steak to a carving board and let it rest for 5 minutes. Thinly slice the meat against the grain and serve. passing the remaining vinaigrette at the table.
Serves: 8

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm

Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm