However, itâs also a time to be aware of the dangers soaring temperatures can bring. Extreme heat is the number one weather-related killer in the U.S, claiming more than 650 lives across the nation each year, according to the Centers for Disease Control and Prevention.
1 In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.  Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
Place the steaks on the hot grill to sear. Donât move them for 2-3 minutes. If you want diagonal hatch marks, you can rotate your steak 45 degrees after a couple of minutes and then finish searing.Use the tongs again to flip steaks and sear the other side.hen the grill is preheated (on a gas grill let it heat for at least 10-15 minutes). Use tongs (I love these extra long ones) to move your meat around, not a big fork. Puncturing your steak will only let the juices run out and cause them to be dry and tough. Place the steak on the grill and do not move.