Grilled Tomahawk Steak
impress your guests with this tomahawk and sides combo!
Servings 4
Calories 1608kcal
Equipment
- Chef Knives
- Chopping board
- small food processor
- baking tray x 3 (potatoes, zucchini fries & carrots)
- BBQ
- tongs
- saucepan (if frying the zucchini fries)
- Measuring utensils
- meat thermometer
Ingredients
Steak
- 1-1.5 kg tomahawk steak
- 1 tbsp olive oil
- salt
Horseradish Salsa Verde
- 2 cloves garlic
- 2 tbsp capers
- 2 tbsp lemon
- 1 cup parsley
- 5 g chives
- 25 g horseradish
- 150 ml olive oil
- salt
Herbed Kipflers
- 8 kipflers potatoes
- 30 g butter
- 2 cloves garlic
- 1 tbsp parsley
- 1 pinch chili flakes
- salt
Dukkah Carrots
- 1 bunch dutch carrots
- 1 tbsp maple syrup
- 1 tbsp olive oil
- salt
- dukkah
Carrot Top Pesto
- 1 cup carrot tops
- 1 tbsp lemon juice
- 150 ml olive oil
- salt
Zucchini Chips
- 3 zucchini
- 1 cup panko
- 1/2 cup flour
- 2 eggs
- 1/2 cup Parmesan cheese
- 2 tbsp parsley
- canola oil
Instructions
Steak
- Remove steak from the fridge 1 hour prior to cooking, rub with oil and a generous amount of salt
- Light your BBQ and bring to 110c to cook on indirect heat. This means cooking your steak not directly over the coals
- Cook your steak for approx. 40 minutes (turning half way) on indirect heat until the internal temperature is 45c (for medium rare), remove steak from the BBQ, cover gently with foil and allow to rest for 15 minutes. Meanwhile add more coal to the BBQ or turn up the gas BBQ so that it is at 300c
- Once rested sear the steak for 1-2 minutes per side to form a nice crust and internal temperature is about 52-55c.
Salsa Verde
- Add all the ingredients (except oil) to a small blender and blitz, then gradually add the oil until incorporated – set aside in the fridge
Kipfler Potatoes
- Clean the potatoes and cut larger ones in half until they are evenly sized, drizzle with oil and salt and roast @ 200c for 30-35 minutes
- Meanwhile mix the butter ingredients together and set aside
- Once the potatoes are cooked toss them in the garlic butter and serve
Carrots
- Peel carrots, remove their tops (for the pesto) and drizzle with oil, maple syrup and salt
- Roast @ 200c for 20 minutes
- Sprinkle with dukkah to finish and serve on top of carrot top pesto
Carrot Top Pesto
- Place carrot tops, salt, & lemon juice in a blender and gradually add oil
Zucchini Fries
- Cut the zucchini into ¼ lengthways and then into pieces about the length of your index finger
- Get 4 plates and place flour on one, beaten egg on another and a mix of panko, parsley & parmesan on the 3rd. The breaded zucchini
- In a saucepan heat enough canola oil to deep fry the zucchinis to 180c, fry the zucchini in batches for 1-2 minutes or until golden brown
- Alternatively bake in the oven at 200c for 20 minutes until golden brown on a lined baking tray.
Order of Cooking
- Put the steak on the BBQ
- Make salsa verde, carrot top pesto and prep the rest of the vegetables.
- After 20 minutes of the steak cooking on the BBQ add the potatoes to the oven
- Once the steak is resting add the carrots to the oven and the zucchini fries if oven baking them
- Sear the steak for 1-2 minutes per side
- Fry the zucchini fries as the steak is being seared (requires the assistance of someone else!)
Notes
Tips/Tricks
- there are quite a few components to the recipe so the key is to read through it all first and to have your ingredients ready and it will all be relatively straightforward then!
- make sure to remove your meat from the fridge at least 30 mins before cooking but 1 hour is better and oil and heavily salt at this stage
- make sure to rest the meat prior to searing as that way as soon as you sear it you can serve it having a perfectly cooked and hot steak!
Nutrition
Calories: 1608kcal | Carbohydrates: 47g | Protein: 66g | Fat: 131g | Saturated Fat: 32g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 82g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 782mg | Potassium: 1568mg | Fiber: 6g | Sugar: 13g | Vitamin A: 16512IU | Vitamin C: 75mg | Calcium: 371mg | Iron: 10mg