Grilled Beef with Caramelized Turnip and Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with minced garlic, chopped thyme, and rosemary in a small bowl. Season with a pinch of salt and pepper, then set aside.

   Tip: Make the herb butter up to 2 hours ahead and refrigerate for easier handling.

2. 2

   Pat the beef steaks dry with paper towels and season generously on both sides with sea salt and black pepper. Let them sit at room temperature for 15 minutes.

   Tip: Dry meat ensures better browning and a more flavorful crust.

3. 3

   Toss the turnip wedges with 2 tablespoons of olive oil, salt, and pepper. Place them on a preheated grill over medium heat and cook for 20-25 minutes, stirring occasionally, until golden and tender.

   Tip: Turnips benefit from even cooking; arrange them so they have good contact with the grill surface.

4. 4

   While the turnips are cooking, brush the grill grates with remaining olive oil and heat to medium-high. Place the beef steaks on the grill and cook for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Avoid moving the steaks too often; let them develop a nice crust before flipping.

5. 5

   Remove the steaks from the grill and place a generous dollop of herb butter on top of each one. Tent loosely with foil and let rest for 5 minutes.

   Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.

6. 6

   In the final 2 minutes of the turnips' cooking time, drizzle them with balsamic vinegar and honey, tossing gently to coat.

   Tip: The vinegar and honey add a sweet-tangy glaze that complements the natural sweetness of the turnips.

7. 7

   Arrange the rested steaks on serving plates alongside the caramelized turnips. Spoon any pan drippings over the beef and serve immediately.