Rosemary-Grilled Flat Iron Steak
This dish from Chef Silvio is layered, rich, and ready to impress. Flat iron steak is marinated with garlic, rosemary, and black pepper, then grilled and sliced for maximum flavor and tenderness. It’s served over a velvety mash of sweet potato and Yukon golds, with two standout sauces: a silky Dijon mustard cream and a deep red wine reduction. Roasted red onions bring sweetness and char to round out the plate.
Nutritional facts
Protein
65g
Carbs
46g
Calories
1200
Fat
76g
Ingredients
Beef, Flat Iron, Steak, 8 oz, Preportioned, Canola and Olive Oil Blend, Sweet Potatoes, Butter, Carrots, Red Onion, Rosemary, Veal Demi-Glace Base, Black Pepper, Garlic, Dijon Mustard, Corn Starch, Sugar, Heavy Cream, Onion, Red Wine, Kosher Salt, Yukon Potatoes, Thyme, Whole Milk, Italian Parsley
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About Silvio Rodriguez
As Executive Chef & Founder of SR Concepts & Hospitality Born in Salta, Argentina, a region where traditional cuisine is deeply rooted in the culture, Silvio Rodríguez discovered his passion for cooking at a young age. Inspired by the shows of Francis Mallmann, he mastered the fundamentals of open-fire cooking, a technique that has become his signature style. Trained in culinary arts, Silvio specialized in restaurant management and administration, earning a master’s degree in gastronomic management. His career led him to Miami, where he played a key role in launching several high-profile restaurants for major investment groups. Today, he is the executive chef of Muchaaachos, his own catering service, where he blends tradition and innovation in every dish. He also leads SR Concepts & Hospitality, his hospitality consulting company, where he develops and advises on groundbreaking culinary concepts. With his mastery of fire and a sharp entrepreneurial vision, Silvio Rodríguez continues to shape the fire-cooking scene in Miami.
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