Chef Olivier Desaintmarten Marinated Jack Daniel's flat iron and roasted vegetables
- Prep time 15Min
- Cook time 1Hr
- Technique Grill
- Meat Beef
- Cut Blade
- Serves 24
As concepted by Chef Olivier Desaintmarten at True Aussie's Chef Immersion in Philadelphia. Recipe has not been tested in our kitchens.
Ingredients
For the marinade:
- 4 ounces (1/2 cup) olive oil
- 4 ounces (1/2 cup) soy sauce
- 3 ounces (1/3 cup) Jack Daniel's® Whiskey
- 2 ounces (1/4 cup) apple cider vinegar
- 1/4 cup chopped fresh mint
- 10 cloves minced garlic
- 2 ounces wild honey
- 2 tablespoons lime zest
- 1 tablespoon ground cumin
- 1 tablespoon coarsely ground black pepper
- to taste kosher salt
For the flat iron and vegetables:
- 9 lb. Australian Beef Flat Iron Steaks (about 16 ounces each)
- 6 lb. trimmed organic multi-color baby carrots with tops, halved vertically
- 2-1/2 lb. red, yellow and orange mini bell peppers
- 2-1/4 lb. (2 qt.) thick cut red onion wedges
- Lime wedges
Method
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.
