Grilled Beef with Caramelized Turnip and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like restaurant quality. The beauty of this dish is how the caramelized turnips develop this amazing sweet depth that perfectly complements a perfectly seared ribeye. Turnips are often overlooked, but they're packed with vitamin C and fiber, making this an indulgent yet wholesome meal. What I love most is the simplicity of it all, just quality ingredients and straightforward technique that delivers impressive results every single time.
Ella x
Ingredients
- 4beef ribeye steaks(8 oz each, room temperature)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 4 tablespoonsbutter(softened)
- 3garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonhoney
Detail level
Instructions
- 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
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
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
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
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
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
Arrange the rested steaks on serving plates alongside the caramelized turnips. Spoon any pan drippings over the beef and serve immediately.
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