Steak/Stake Out

I made the most delicious steaks last night. The marinade recipe was discovered last summer, but I had forgotten how really simple and perfect it was with Flat Iron steaks. Incredibly divine. Really. Unfortunately, I was too lazy to fire up the grill in our cooler (and snow falling) temperatures, but the Rosemary and Garlic Flat Iron Steak was still juicy and succulent when seared to perfection on the cast iron grill pan indoors. We paired it up with some roasted acorn squash and steamed asparagus and finished the meal with a few Gran Marnier Truffles. The twinkle of Christmas lights made dinner seem almost magical. *sigh*

And speaking of the magic of Christmas lights (great segue, huh?), we have another stake out under the kitchen Christmas tree. Sissy set up command under the tree and slept on its skirt all last holiday season. This year, Ace is in control of stalking Santa. The pups are determined to catch the jolly old elf in the act. Maybe we will grill up a few Rosemary and Garlic Flat Iron Steaks and talk about that naught or nice thing over dinner...

Rosemary and Garlic Flat Iron Steak

(adapted from Food.com)

2 flat iron steaks (1 pound-ish, total)

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon rosemary, chopped

1/4 cup cabernet sauvignon wine

salt

fresh ground pepper

1/2 teaspoon dry mustard

Combine all marinade ingredients in a shallow dish or Ziploc bag.
Add the steaks and marinate for 1 hour, turning frequently to ensure even distribution of flavors.
Grill over hot coals or in heated grill pan for (roughly) 4 minutes per side.
(Flat Iron steak is best cooked rare to medium rare for optimum flavor.) Serves 2.