FOR A LEAN CUT of beef like flank, hanger or skirt steak, chef Tomos Parry favors this chunky, savory sauce. A combination of toasted walnuts, charred spring onions and radishes, chopped gherkins and capers, parsley and thyme, the sauce balances the beef with a bit of bite and lots of flavor.

In Mr. Parry’s second Slow Food Fast recipe, he serves a side of roasted beets with the steak and the sauce, his own invention, taking cues from the walnut-based sauces of Italy and Argentine chimichurri.

Mr....

The Chef: Tomos Parry

Illustration: Michael Hoeweler

His Restaurants: Brat and Brat at Climpson’s Arch, in East London

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision.

FOR A LEAN CUT of beef like flank, hanger or skirt steak, chef Tomos Parry favors this chunky, savory sauce. A combination of toasted walnuts, charred spring onions and radishes, chopped gherkins and capers, parsley and thyme, the sauce balances the beef with a bit of bite and lots of flavor.

In Mr. Parry’s second Slow Food Fast recipe, he serves a side of roasted beets with the steak and the sauce, his own invention, taking cues from the walnut-based sauces of Italy and Argentine chimichurri.

Mr. Parry recommends spooning the sauce over the steak before serving so the two have a chance to bond. “The fat and juices from the steak combine with the sauce, and the two become one,” he said. “That’s the magic.”

—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)

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