1. Heat a barbecue grill over high heat, drizzle the bunch of parsley with a little olive oil and place on the grill for about 30 seconds to a minute, until lightly charred. Roughly chop the parsley, discarding any thick stems. Combine with the grated garlic, red wine vinegar, sugar, plenty of salt and pepper and the ¼ cup of olive oil to make a dressing.

2. Season the steak well with salt and pepper and grill to your liking. Remove from the barbecue and rest.

3. Place the broccolini, zucchini and spring onions on the grill and drizzle with olive oil and season with salt and pepper. Grill for about 4 minutes until lightly charred. Remove to a serving plate. Trim the roots from the spinach and place the whole bunch directly onto the barbecue grill. Drizzle with more olive oil and season well with salt and pepper. Turn the spinach over a few times with tongs until it is wilted and lightly charred. Transfer to a serving plate. 

4. Return the steak to the hot grill for just 30 seconds per side, then slice the steak and serve on top of the greens along with the grilled parsley dressing. 

Also try Adam Liaw's stir-fried choy sum with bacon