Awaiting kitchen testing. Timings are a starting guide.
Editorial photograph; not a photograph of this recipe.
Let the fire do its part.
A good crust needs a hot surface. The middle needs a little more care. Setting the grill up with a hot side and a cooler side gives you both, and somewhere to move the steaks if fat starts to flare.
The sauce can be made while the grill heats. Chop the parsley by hand, keep the garlic fine and taste for acidity before adding more salt. Spoon it over the sliced meat at the table.
Serve with a bowl of dressed leaves and potatoes, or warm bread for the juices. The plate should feel generous without being complicated.
From the development kitchenThis is an original recipe proposal, not a claim of hands-on testing. The photograph is illustrative editorial photography. Cooking time changes with steak thickness, starting temperature and your grill: use a clean thermometer, not the clock, to check the centre.
The recipe / Serves 2
Grilled steak with parsley sauce
Prep: about 15 minutes · Cook: about 10–18 minutes · Rest: 5 minutes Allow extra time to light and preheat the barbecue.
What you’ll need
Equipment Barbecue with lid, long tongs, a clean food thermometer, chopping board and sharp knife. Separate plates for raw and cooked meat.
Spoons are standard level measures. US weights are rounded.
At the grill
Build two zones.Light the barbecue outdoors in a safe, ventilated location, following its instructions. Arrange the coals to one side, leaving the other side free. Let the grill preheat. Never use a barbecue indoors or in a tent.
Make the sauce.Combine the parsley, garlic, extra-virgin olive oil, vinegar and optional chilli. Add a small pinch of salt. Taste and adjust. Keep it separate from raw-meat utensils.
Prepare the steaks.Pat the steaks dry with kitchen paper, brush with the neutral oil and season with the salt and pepper. Wash hands and clean any surfaces that have touched raw meat.
Sear, then finish gently.Place over the hot zone. Turn to brown both sides, moving to the cooler side if flames flare. Finish over indirect heat with the lid closed as needed. Begin checking early; about 10–18 minutes is only a planning range. Measure in the thickest part from the side, away from fat or bone.
Check, rest and serve.For this whole-cut beef recipe, reach at least 63°C / 145°F in the centre before removing from the grill, then rest for at least 3 minutes; allow 5 minutes here. This follows USDA guidance. Follow any higher temperature or specific instructions on the packaging. Slice across the grain and serve with the parsley sauce.
Food safety: the temperature advice here is for whole-cut beef steaks. Chicken, burgers and other foods need different safe temperatures. Read the USDA temperature chart ↗. Refrigerate leftovers promptly; see FSA chilling guidance.
