Anchovy-Rosemary-Citrus-Rubbed Flat Iron

Jenn and Mike donated a four pound piece of flat iron to the Carnivore Club cause.

Since flat iron is beef shoulder, I decided to try a variation of Epaule d'Agneau Frottée au Romarin, Anchois et Zeste de Citron. Quick and easy...

In a bowl, I combined all, finely chopped - 10 filets of anchovy; 1 sprig of fresh rosemary; 1 organic lemon, both zest and juice; 5 cloves garlic; and a dash of salt. Rub the mixture on the meat at least 10 minutes before grilling.

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