Thursday, March 31, 2011

Flat-Iron takes it's Place on The Plate!



Full Bodied Flat-Iron

Serves 2
Great for the grill. broiler, or stove top

3 Tbsp olive oil
3 cloves garlic, crushed
1/2 c. full bodied red wine, cabernet, merlot, syrah
1/2 bu. parlsley, rough chopped
2 sprigs rosemary, rough chopped
1/2 tsp salt
1 tsp ground black pepper

salt and black pepper to taste

Mix all ingredients in a bowl.
Put the flat-iron in a resealable plastic bag and pour marinade in.
Try to close the bag while squeezing out at much air as possible.
Let sit in refrigeration for 2 to 3 hours.

Remove from marinade and discard bag and excess.
Re-season with salt and pepper.

In desired method, cook in medium high heat to desired doneness.

Slice against the grain to serve.
Great for salads, sandwiches, or as the star of dinner!

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