Kettle Black Flat Iron Burger

Cape Grim Beef
Flat Iron Burger


An exclusive recipe by Jesse McTavish,
Executive Chef Kettle Black

"The Cape Grim Flat Iron steak comes from one of the most pure places on the planet.
Clean air, native grasses, ample grazing space, no antibiotics and a processing plant
of the highest standards make using this cut in a beautiful dish possible." - Jesse McTavish


To make 4 burgers you will need 600g of Flat Iron Steak (prepared from the oyster blade). Ask your butcher for it. 

Mustard, Relish and Garnish details below. 

Serves: 4


Season the flat iron steak with salt and pepper. Prepare a hot flat grill, BBQ or pan. Add grapeseed oil to the pan and add the steak. Cook the steak for 2 minutes each side, remove from pan and rest for 3 minutes. After resting the steak slice across the grain of the beef in 3-5mm slices. This will break the connective tissue and collagen so that it will be tender.

House Made Mustard

Soak mustard seeds over night in water and salt. Strain and mix with quality wine vinegar, grated fresh horseradish and more salt to taste. Leave to mature in flavour and heat for 5 days. Fold the mustard through a home made mayonnaise for the sandwich.

Seasonal Fruit Relish

Add 1kg diced nectarine to 1 whole sautéed red onion, add equal parts sugar and vinegar to taste. Season. Cook relish until it is a jam consistency, set aside and cool.

Charcoal Bun

These days burger buns can be varied in flavour and texture – I like to use a brioche bun and then I add some activated charcoal dust to the bun for something different.

Purslane Garnish

Although sometimes considered a weed, Purslane is a popular vegetable and herb in many countries. The leaves and stems are crisp, chewy, and succulent, and they have a mild lemony taste. We source it from our farm in Cape Schanck on the Mornington Peninsula.



1. Temperature of the pan. It must be hot, if the steak 'stews' it will be tough.

2. Resting the steak. Those juices need to settle down as the muscle relaxes

3. Slicing - You must cut against the grain.


Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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Restaurants & Retailers

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

The Aproneers - 145 East Derwent Hwy Lindisfarne

The Aproneers - 145 East Derwent Hwy Lindisfarne

Burger Project, World Square 644 George St, Sydney

Burger Project, World Square
644 George St, Sydney

Stillwater 2 Bridge Rd, Launceston TAS

2 Bridge Rd, Launceston TAS

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

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Jackie Marshall

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Jamie Oliver

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Michael Kay

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Stephen Pilkington

Stephen Pilkington
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kettle Black