Grilled Balsamic and Rosemary Flat Iron Steak

In a bowl whisk together garlic, extra virgin olive oil, balsamic vinegar, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.

Place flat iron steak in a resealable plastic bag. Pour marinade over the top and seal the bag. Shake to coat steak in the marinade. Refrigerate for 8 hours or overnight.

When you’re ready to cook, preheat your grill to medium-high heat. Place the steak on the grill and reserve the marinade. Cook steak 3-4 minutes per side for medium rare. Remove steak from grill, put it on a platter and let it rest for 10 minutes. Remember the steak will continue to cook a bit while resting

Meanwhile, pour the marinade into a skillet over medium heat. Pour in the remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5-10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.

After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.