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My husband has been frequenting the newly remodeled supermarket close to us, enjoying the interesting food selections and calling the bright new look and layout a spectacular improvement. He will often bring home different and curious cuts of meat – lamb ribs, New Zealand rack of lamb and flat iron steaks, not previously found there.


marinated flat iron steak

2 pound flat iron steak

4 cloves garlic, minced

1/2 cup finely chopped red onion

1/3 cup Worcestershire sauce

1/3 cup white wine

1/3 cup olive oil

1/2 teaspoon salt

freshly ground black pepper

Score steak in a crisscross pattern on one side, making the cuts about 1 inch apart.

Combine garlic, onion, Worcestershire sauce, white wine, olive oil, salt and pepper in a plastic bag with resealable top. Add steak to the bag, seal and refrigerate for at least 2 hours.

Remove steak from the bag and let stand 1 hour at room temperature before cooking.

Oil the grill and heat to 450F. Grill steak about 5 minutes per side. Place on a platter, cover with foil and let stand 10 minutes before serving. To serve, slice the steak across the grain into 1/4 inch slices.


Recipe adapted from Relish