This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

Heston's grilled steak and parsley sauce

"Flip a steak on the barbie, or in a suitably hot pan – and keep on flipping it. Frequently turning the meat is the best way of ensuring it cooks evenly. The next essential technique is letting the meat rest, which allows residual heat to finish the cooking, and helps the flesh relax, so that it stays really juicy. After you’ve taken such care, you want the quality and character of the meat to shine through without too much distraction. So here’s an incredibly simple sauce – meat juices reduced to intensify their flavour then mixed with mustard and vinegar for tang and acidity, plus some herbs chopped and added at the last minute for freshness – which complements the steak but doesn’t steal its glory." Heston

Preparation time: 15 minutes
Cooking time: 3 minutes
Total time: 18 minutes

Serves: 4

Ingredients

200g pack Heston from Waitrose Finishing Jus for Beef
20g Dijon mustard
25g cider vinegar
4 Ribeye steaks
1 tbsp fresh tarragon, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped

Method

1. Place the finishing jus in a pan over medium-high heat and reduce by half. Once reduced, add the Dijon mustard and cider vinegar. Keep warm. In the meantime, to cook the steaks, season with salt and place them on a hot barbecue or pan, flip the steaks every 15–20 seconds for 2 to 3 minutes, depending on the doneness of the steak. Remove from the barbecue or pan and place on a cooling rack over a tray. Allow to stand for 5 minutes.

2. While the steak is resting, finish the sauce by adding the chopped herbs and season with salt and freshly ground black pepper.

3. When ready to serve, season the steak with a little more salt and freshly ground black pepper and serve with the parsley sauce spooned on top, with the warm potato salad and a green side salad.