- 4 7-ounce Ohio beef shoulder top blade (flat iron) steaks
- 1/2 teaspoon pepper
- 2 tablespoons Ohio Parmesan cheese, shredded
- 2 teaspoons chopped fresh thyme
- 2 large cloves garlic, minced
- salt to taste
Combine thyme, garlic and pepper; pressing evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium-rare to medium doneness; turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired.