Flat iron is a tender shoulder cut of beef — second only to tenderloin. This steak rub, from Cumbrae's butcher shop, is perfect for barbecuing. "Enhance the natural flavours in steak, don't drown them: herbs, lemon juice, Worcestershire, good olive oils, sea salt, black pepper, garlic, all of these enhance," explains owner Stephen Alexander.
2-3 cloves garlic (chopped)
2 sprigs rosemary (chopped)
2 tbsp Worcestershire sauce
4 tbsp olive oil
1 tsp cracked black pepper
2-3 lb. flat iron steaks (1 per serving)
Step 1: In a bowl, mix garlic, rosemary, Worcestershire, olive oil and pepper.
Step 2: Rub steaks with marinade and season with salt.
Step 3: On a medium to medium-high grill, place steaks over direct heat and grill 3-6 minutes per side or until preferred doneness (rare to medium-rare is recommended for this cut of beef). Internal temperature should be 130-135°F.