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  • 1/4 cup Epicurean 25 Star Balsamic Vinegar
  • 4 tablespoons Epicurean Sicilian extra virgin olive oil
  • 4 cloves, garlic - crushed
  • 1 teaspoon, dried rosemary
  • 2 pounds, boneless top round "London Broil" steak, about 2 inches thick
  • 1 teaspoon, black pepper - freshly ground
  • salt to taste
  • Sicilian extra virgin olive oil for "Finishing"
  • Aged Balsamic Vinegar for "Drizzling"


  1. In a small bowl whisk together the  Epicurean 25 Star Balsamic VinegarEpicurean Sicilian extra virgin olive oil, garlic, and rosemary
  2. Place beef on a clean cutting board and poke both sides all over with a fork
  3. Transfer to a plastic freezer bag and pour in the marinade
  4. Seal and refrigerate overnight
  5. Turn grill on high
  6. Remove London Broil from the marinade and pat dry
  7. Salt generously and rub in the freshly ground black pepper on both sides
  8. Turn grill to lowest temperature possible
  9. Place London Broil on grill and close lid
  10. Check on meat every 10 minutes and move to avoid excessive charring
  11. After approximate 15 minutes turn over and continue to cook another 15 minutes
  12. London Broil is done when internal temperature reaches 140 degrees for medium rare
  13. Transfer to clean cutting board, splash with generous amount of Sicilian EVOO and gentle distribute over surface with finger tips
  14. Loosely cover with tin foil; let rest for 10 minutes
  15. To serve, cut against the grain of the meat into very thin slices
  16. Serve hot, topped with a generous drizzle of Epicurean 25 Star Balsamic Vinegar 
Serves: 6

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


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