Makes 2-4 servings
- 2 (1 lb) flat iron steaks (Top Blade Steak) or 1 (2 lb) flank steaks
- 2 tbsp olive oil
- 2 garlic cloves, mashed
- 1 tsp Italian parsley, chopped
- 1 tsp rosemary, chopped
- 1/4 cup cabernet sauvignon wine
- generous amount fresh ground pepper
- 1/2 tsp dry mustard
- Mix all ingredients thoroughly and marinate steak for one hour.
- Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
Gooseberries Fresh Food Market