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.
Steak should be 1/2 - 1 thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once. BONE-IN STEAK Marinate if desired. Steak should be 1/2 - 1 thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.CHICKEN BREASTS Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once.FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2 of thickness, turning once. FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1 thick.rill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once. FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2 of thickness, turning once. FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1 thick.