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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

Instagram Feed

Restaurants & Retailers

Peter G Bouchier Butchers

Peter G Bouchier Butchers

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Neil Perry - Rockpool, Rockpool Bar & Grill, Spice Temple

Garagistes, 103 Murray Street, Hobart TAS

Garagistes, 103 Murray Street, Hobart TAS

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

The Emerson, Commercial Road South Yarra

The Emerson, Commercial Road
South Yarra

Our Farmers

Michael Kay

Michael Kay

Dallas & Jenny

DJ & JJ House

Charles Henry Rothwell


Stephen Pilkington

Stephen Pilkington

Jamie Oliver

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