The marinade that does the heavy lifting so the BBQ can do the rest

Topside is one of the best cuts to marinate — its lean, open-grained texture drinks up a marinade beautifully, and the acidity in the marinade does meaningful tenderising work overnight. The result, on a hot BBQ, is a charred, flavourful, juicy steak that over-delivers on its humble origins.

4 hrs 25 mins 4 servings Prep 4 hrs 15 minsCook 10 minsMain CourseAustralian

Ingredients

  • 4 tbsp olive oil
  • Juice and zest of 1 lemon
  • 4 cloves garlic, grated
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp cracked pepper
  • 1/2 tsp salt
  • 200g thick Greek yoghurt
  • 1 clove garlic, grated
  • Juice of half a lemon
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh flat-leaf parsley, chopped
  • Salt and pepper
  • 460g Your Farmer topside steaks, marinated for minimum 4 hours (overnight preferred)

Instructions

Combine all marinade ingredients. Coat the topside steaks thoroughly. Cover and refrigerate for at least 4 hours.

460g topside steaks4 tbsp olive oiljuice and zest of 1 lemon4 cloves garlic

Combine all herb yoghurt ingredients and refrigerate until needed.

200g Greek yoghurt2 tbsp mint2 tbsp parsleyjuice of half a lemon

Remove the steaks from the marinade 20 minutes before cooking. Pat lightly dry — you want some marinade remaining but not pooling.

Preheat the BBQ on high for 10–15 minutes.

Cook the steaks over direct high heat — 3–4 minutes per side for medium. The sugars in the marinade will caramelise quickly — watch for charring.

Rest for 5 minutes. Slice thinly against the grain.

Serve over the herb yoghurt with a simple tomato and cucumber salad and warm flatbread.

Appears in

In every beef share — Topside Steaks (~460g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67

Why Marinating Matters for Topside

The acid in a marinade (citrus juice, vinegar, or yoghurt) begins to denature the proteins on the surface of the meat — essentially pre-tenderising it. For a leaner cut like topside that doesn't have fat marbling to provide tenderness, this step is genuinely transformative. A 4-hour marinade makes a good steak; overnight makes an excellent one.

💡 Don't marinate in a metal bowl — the acid reacts with metal and can impart a metallic flavour. Use glass, ceramic, or a zip-lock bag.

Topside at its best. Join the Your Farmer community and make the most of every cut. 🔥

0 commentson Marinated Topside Steaks on the BBQ with Herb Yoghurt

Three Simple Steps

A whole table of real food.

Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.

01

Reserve your share — or try a pack

Subscribe to a share of the harvest, or start with a one-off fixed pack.

02

Make it your own

Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.

03

Cook, savour, know your farmer

We deliver in a reusable esky we collect next time. No couriers, no waste.

5.0
Vendor:Your Farmer

CSA Grass Fed Beef Share

Price$176.67
Vendor:Your Farmer

CSA Pastured Lamb Share

Price$183.33
Vendor:Your Farmer

Grass-Fed Steak Box

Price$158.89
Vendor:Your Farmer

Grass-Fed Mince, Sausage and Diced Beef Pack

Price$264.44
Vendor:Your Farmer

Grass-Fed Beef and Lamb BBQ Box

Price$286.67
Vendor:Your Farmer

Pastured Lamb Roast and Slow-Cook Box

Price$155.56
Vendor:Your Farmer

Quarter, Half or Whole Cow: Grass-Fed Beef, Cut Your Way

Price$1,145.00
Vendor:Your Farmer

Whole Pastured Lamb, Cut Your Way

Price$525.00

More Recipes

View all

Osso buco-style braised grass-fed lamb chump chops in tomato sauce over soft polenta, topped with gremolata.

Osso Buco-Style Braised Chump Chops with Gremolata

The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata

Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.

Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata

A thick bowl of split pea and lamb bone soup topped with shredded lamb and mint.

Split Pea and Lamb Bone Soup

Pea-and-ham thinking, straight from the lamb paddock

Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.

Read moreabout Split Pea and Lamb Bone Soup

Grass-fed T-bone steak sliced and served with homemade tarragon bearnaise and chips, bistro style.

T-Bone with Bearnaise from Scratch

The sauce that turns a steak into an occasion

Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.

Read moreabout T-Bone with Bearnaise from Scratch