In stock
SKU
Recipe 70

Ingredients

  1. 1 tomahawk steak, approximately 1.2kg
  2. Extra virgin olive oil 10ml
  3. Sea salt flakes
  4. Cracked black pepper
  5. Butter 20g

Salsa Verde 

  1. Tarragon leaves 20g
  2. Parsley chopped 60g
  3. Finely diced shallots 20g
  4. 2 garlic cloves chopped
  5. Anchovies 10g
  6. Capers 20g
  7. Extra virgin olive oil 150ml
  8. Lemon juiceto taste
  9. Salt flakes

Method

  1. Preheat your barbecue to 350f, and set up for direct cooking by installing the cast iron grate above a direct flame with no heat deflectors
  2. Take the steak out of the fridge and leave to come up to room temperature
  3. Season the steak once your barbecue is up to temperature. Rub it with the olive oil, then season well all over with the sea salt and cracked black pepper
  4. Sear the steak on the barbecue. Start by searing the fat side, then give each side a good two minutes on the cast iron grate to develop a nice sear and good bar marks. Once you've seared each side, brush with some with butter
  5. Continue to do this until the steak is nicely caramelized all over, then test to see how well cooked it is on the inside – the best way is to use a temperature probe and insert into the very center of the steak
  6. Cook for another 5–10 minutes. Transfer the steak from the cast iron over to the normal stainless steel grate on the other side, baste butter and close the lid. Keep checking on the steak until the internal temperature is just below what you're aiming for – 120f is rare, 130ºC is medium rare and 140f  is medium
  7. When you're happy with your steak, remove from the barbecue and baste with the rest of the miso butter. Rest the steak under a sheet of tin foil for 15 minutes whilst you prepare the rest of the dish
  8. Meanwhile, make your salsa verde. Combine the tarragon, parsley, shallot, garlic, anchovies and capers in a food processor and pulse the mixture down so everything is roughly chopped. Add the olive oil and blitz again, then season to taste with lemon juice and salt – the finished version should have a silky texture and enough acidity to cut through the richness of the meat
  9. Place the garlic bread on a large serving board or platter and sit the steak on top. Drizzle with the salsa verde, remains of the miso butter and blistered cherry tomatoes.
Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account
Close
We can't find products matching the selection.
Grilled Tomahawk