Ingredients

• 1/4 cup, il Fustino Aged Balsamic Vinegar
  
• 4 tablespoons, il Fustino 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
  
• il Fustino Sicilian extra virgin olive oil for "Finishing"
  
• il Fustino Aged Balsamic Vinegar for "Drizzling"
  

Method

1. In a small bowl whisk together the vinegar, 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 il Fustino 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 il Fustino Aged Balsamic Vinegar