- 1 tablespoon ground cinnamon
- 1 tablespoon cracked black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper, or to taste
- 1/4 cup dark brown sugar
- 4 (8 ounce) flat iron steaks
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup red onion, minced
- 1 cup Cabernet Sauvignon (or other dry red wine)
- 1 cup crumbled Gorgonzola cheese
- 2 tablespoons chopped fresh basil
- Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
- Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
- Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.