Slice of Southern: Red Wine and Rosemary Flat Iron Steak 2 (1-pound each) flat-iron steaks cut into 4 pieces 2 garlic cloves, mashed 1 teaspoon fresh parsley, chopped 1 teaspoon dry mustard 2 tablespoons olive oil 1 cup of dry red wine 1 teaspoon fresh rosemary leaves, chopped Salt and freshly-ground black pepper
This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish.