Grill for 4-5 minutes, then rotate the steak 90 degrees to create crosshatch grill marks. Once the grill is hot, place the steak directly over the hot coals on the grill grate, positioning it at a 45-degree angle to the grates.Let the seasoning sweat in to the steak for about 15 minutes. Brush both sides of the steak with olive oil and generously sprinkle with Hook's Rub Mad Cow seasoning, making sure to coat both sides evenly. While the charcoal is heating, pat the flat iron steak dry with paper towels.Once the charcoal is hot and ashed over, pour it onto one side of the grill, leaving the other side empty. Prepare the grill by lighting the Rockwood Charcoal in a chimney starter.Thermoworks Thermapen One digital thermometer.Serve rested steak with a dollop of blue cheese butter alongside grilled grapes. In a small bowl mash together the butter, blue cheese, chives, 1/8 teaspoon of black peppe and salt set aside. While steak is grilling place grape clusters on hot grill cook 4 to 5 minutes or until the grapes begin to char and soften, turning occasionally. Allow the steak to rest in a warm place for 5 minutes before slicing thinly across the grain. Cook the steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Remove steak from the marinade, shake off excess and discard the remaining marinade. Preheat grill or grill pan to medium-high heat and lightly oil grate. Marinate for at least 30 minutes at room temperature.

Squeeze the excess air from the bag and seal. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. In a resealable plastic bag combine garlic, rosemary, oregano, kosher salt, black pepper and olive oil.

Flat iron steak recipe grilled