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.
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 garlicCombine all herb yoghurt ingredients and refrigerate until needed.
200g Greek yoghurt2 tbsp mint2 tbsp parsleyjuice of half a lemonRemove 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)
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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. 🔥
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