Flat iron steak with mini peppers, sweet potatoes, and mushrooms

Name: Flat iron steak with mini peppers, sweet potatoes, and mushrooms
Ingredients: 1 joviander oyster blade; 4 garlic bulbs; 4 red mini bell peppers; 4 green mini bell peppers; 4 yellow mini bell peppers; Fresh thyme; 2 sweet potatoes; 0.5 Lemon; 200 g Mushrooms; pepper/salt; Olive oil

A Joviander beef cut smeared with garlic pulp served with mini peppers, sweet potatoes, and mushrooms.

Ingredients

1joviander oyster blade

4garlic bulbs

4red mini bell peppers

4green mini bell peppers

4yellow mini bell peppers

Fresh thyme

2sweet potatoes

0.5Lemon

200gMushrooms

pepper/salt

Olive oil

Preparation

Step 1

Grill the whole beef cut in the kamado at about 150°C for 1-1.5 hours until it reaches a core temperature of 56°C.
Season with salt and pepper. Roast the garlic bulbs for about 45 minutes in the Kamado BBQ.
Wash the sweet potato, cut into cubes, and place in aluminum foil with the mushrooms, some oil, salt, and pepper, and grill in the Kamado BBQ for about 10 minutes.
Season with some lemon juice and thyme.
Grill the mini bell peppers for about 15 minutes and drizzle with some olive oil, salt, and pepper.
Let the meat rest for 10 minutes, slice against the grain, and serve with the garlic (cut in half widthwise), vegetables, and potato. The garlic pulp is delicious spread over the meat.