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Mark Your Calendars For A Wine & Lite Bites Event “Summer Sips” Saturday 7/18/26 From 12-4pm.  Free Fresh Rosemary For Flank Steak Recipe While Supplies Last.

Specials From The Meat Dept
Flank Steaks $17.99 lb.
Stuffed Peppers With Rice $9.99 lb.
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Lunch Special
Italian Scallion
Ham, Genoa Salami, Pepperoni, Provolone Cheese, Lettuce Tomato, And Onions. Topped With Italian Dressing.  Served On A Sub Roll. Comes With Chips & A Pickle.

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Black Diamond 2 Year Sharp Canadian Cheddar. Come See Sharon To Try A Free Sample Today!

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Wine Tasting This Saturday June 27th From 1-4 PM

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ROSEMARY MARINATED FLANK STEAK

2 Lb Flank Steak

4 Cloves Garlic, Chopped

2 Tablespoon Chopped Fresh Rosemary, Plus More For Garnish

4 Tablespoon Olive Oil

4 Tablespoon Balsamic Vinegar

2 Teaspoon Sea Or Kosher Salt, Plus Additional For Seasoning After Cooking

• Cracked Black Pepper, To Taste

Instructions

1. Prepare The Marinade. Combine The Garlic, Rosemary, Olive Oil, Balsamic Vinegar, And Salt In A Large Mixing Bowl. Whisk Until The Oil And Vinegar Emulsify. 
2. Place The Steak Into The Marinade. Using Your Clean Hands, Work The Marinade Into The Steak Until Well Coated. Set Aside To Marinate At Room Temperature For At Least 15 Minutes, But Not Longer Than 1 Hour. 
3. While The Steak Is Marinating, Prepare Your Grill For High Heat. 
4. Grill The Steak 4 Minutes Per Side For Medium-Rare To Medium, Or Until An Instant Read Thermometer Reads 130°F. See The Temperature Guide In The Body Of The Post. For Best Texture, Do Not Cook Above 140°F. 
5. Remove The Steaks From The Grill And Transfer To A Cutting Board. Season With Additional Salt And Cracked Black Pepper To Taste. Rest 10 Minutes. Slice Thinly Against The Grain, Then Sprinkle With Additional Chopped Rosemary. Serve Immediately. Leftovers Keep In The Fridge For Approximately 3 Days In A Tightly Sealed Container And Are Delicious Cold. Great With Pesto Or Our Homemade Chimichurri As A Dipper.