Grilled Beef with Parsnip and Herb Butter

Instructions

1. 1

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

   Tip: You can make the herb butter up to 2 days ahead and store it in the refrigerator.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Toss the parsnip halves with 2 tablespoons of olive oil, salt, and pepper in a bowl until evenly coated.

   Tip: Place parsnips on the grill cut-side down first to achieve a nice caramelized surface.

3. 3

   Place parsnips on the grill and cook for 12-15 minutes, turning halfway through, until they develop golden-brown grill marks and are tender when pierced with a fork.

   Tip: If parsnips are cooking too fast, move them to a cooler zone of the grill to finish cooking gently.

4. 4

   While parsnips are grilling, pat the beef steaks dry with paper towels. Coat both sides with remaining olive oil and season generously with sea salt and black pepper.

   Tip: Pat the steaks dry to ensure a good crust forms during grilling.

5. 5

   Once parsnips are almost done, move them to the edge of the grill. Place steaks on the hottest part of the grill and cook for 4-5 minutes without moving them.

   Tip: Let the steaks develop a flavorful crust by resisting the urge to move them around.

6. 6

   Flip the steaks and cook for another 4-5 minutes for medium-rare doneness (internal temperature of 135°F). Adjust timing based on your preferred level of doneness.

   Tip: Use a meat thermometer for accurate doneness: 125°F rare, 135°F medium-rare, 145°F medium.

7. 7

   Remove steaks and parsnips from the grill. Place a generous spoonful of herb butter on top of each hot steak, allowing it to melt and coat the meat.

   Tip: The residual heat from the grilled beef will warm and slightly melt the herb butter perfectly.

8. 8

   Drizzle the grilled parsnips with balsamic vinegar and toss gently. Arrange on plates alongside the steaks and serve immediately while hot.