Flat Iron Steak with Parmesan Zucchini


  • 4 Zucchini cut into slices on the diagonal
  • 2 tablespoons olive oil
  • 1 ½ teaspoons smoked paprika
  • 100g parmesan cheese, grated
  • Handful of parsley
  • Handful of basil
  • 1 lemon
  • 40g feta
  • 500g Flat Iron Steak
  • Mrs Rogers Classic Kiwi BBQ Rub
  • Olive oil

Parmesan Zucchini

Pre-heat the oven to 180°C and line two baking trays with baking paper. Put the zucchini into a bowl, drizzle over the olive oil and mix well to combine. Season with sea salt and freshly ground black pepper, sprinkle over the smoked paprika and the parmesan cheese and using clean hands, mix well to coat all the pieces. Arrange on a baking tray, making sure that there is cheese both on the top and bottom of the slices.

Roast for 30-40 minutes, or until golden brown. Remove from the oven and set aside to cool. Once cooled, arrange on a platter then scatter over the herbs, followed by the zest of the lemon (using a micropane to do this) and finally crumble over the feta. Drizzle over a little extra olive oil and a splash of lemon juice.

Flat Iron Steak

Remove the steak from the fridge and bring to room temperature. Pre-heat your BBQ. Rub olive oil over the steak and season with the rub. Put onto the hot BBQ and cook to your liking.

You want your BBQ to be hot to sear the meat and create a lovely crust. We cooked our piece with the lid on, on a medium-high heat. For a thinner piece, aim for for 3 minutes on each side, and for a thicker piece, aim for 4-5 minutes each side.

Once cooked remove from the heat and cover loosely with tin foil and leave to rest for 5 minutes or so. Slice then serve alongside the zucchini with a lovely green salad and some baby potatoes.


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