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


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