Blog Menu

Marinated Flat Iron and Roasted Vegetables

As concepted by Chef Olivier Desaintmarten at True Aussie's Chef Immersion in Philadelphia. Recipe has not been tested in our kitchens.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 24


For the Marinade:

    •    2 tbsps lime zest
    •    to taste kosher salt
    •    2 ounces wild honey
    •    1 tbsp ground cumin
    •    10 cloves minced garlic
    •    4 ounces (1/2 cup) olive oil
    •    1/4 cup chopped fresh mint
    •    4 ounces (1/2 cup) soy sauce
    •    1 tbsp coarsely ground black pepper
    •    2 ounces (1/4 cup) apple cider vinegar
    •    3 ounces (1/3 cup) Jack Daniel's® Whiskey

For the Flat Iron and Vegetables:

    •    Lime wedges
    •    2-1/4 lb. (2 qt.) thick cut red onion wedges
    •    2-1/2 lb. red, yellow and orange mini bell peppers
    •    9 lb. Australian Beef Flat Iron Steaks (about 16 ounces each)
    •    6 lb. trimmed organic multi-color baby carrots with tops, halved vertically


  1. Whisk all marinade ingredients in large bowl until combined.

  2. Place steaks in single layer in two separate hotel pans. Pour ¾ cup marinade over beef in each pan. Cover and hold in cooler 1 hour or up to 24 hours.

  3. Add vegetables to remaining marinade in bowl; toss well to coat.

  4. Grill steaks on medium-high grill 10-12 min. or until medium-rare (145 degrees F), turning occasionally. Arrange vegetables on rack; grill until onions are tender and peppers and carrots are slightly charred.

  5. Rest steaks 5-10 min. before slicing and serving with vegetables and fresh lime wedges.

This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at


    Leave a comment

    Please note, comments must be approved before they are published