For GRILLING steak - I start the grill, heat up on high for minutes before putting the steak on. I cook on MED. (Add 2 minutes or more per side if they are extra thick steaks). Only flip ONCE. Add a pat of butter & dash of salt, and no Steak Sauce needed.
This recipe comes from Dan Doherty of Duck and Waffle. Herbs and edible flowers come in a wonderful variety of flavours and aromas. Traditional herb-based green sauces, such as chimichurri and salsa verde, can be adjusted using whatever you find around. Peppery nasturtiums, tart wood sorrel and bitter flower petals mixed with good olive oil, shallots and a touch of lemon make a great accompaniment to steak, especially a tender, rare rump.