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.


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


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.