07 Jul Tomahawk Time!
Beef up your BBQ! In this video, Hilary of BBQ Lads cooks up an epic tomahawk steak, reverse-seared for extra juicy results. Drizzled with chimichurri and paired with Beefsteak Club Reserve Malbec for an Argentinian flavour. Full recipe below.
Tomahawk steak from your local butcher x 2 (serves up to 4) Salt & Pepper
For the Chimichurri:
Small bunch of fresh flat leaf parsley (approx. 100g), Small bunch of fresh coriander (approx. 100g), 4 tbsp extra virgin olive oil , 2 garlic cloves, 1 finely chopped onion, 1 deseeded finely chopped red chilli, 2 tbsp white wine vinegar, salt & pepper
METHOD: STEP 1 – PREPARATION:
Remove steaks from fridge for an hour to get to room temperature
Generously season with salt and pepper
STEP 2A – GRILLIN:
Insert meat probe Grill on an indirect heat at 120˚C for around 45 mins, until the internal steak temperature is around 49˚C
Remove and rest
STEP 2B – MAKE CHIMI-CHURRI:
Chop and Mix ingredients
STEP 3 – SEARING:
Hot direct heat
Sear steak over the hottest part of the grate and grill to create a charred crust
Brush vegetable oil on steaks for flames
STEP 4 – REST!
Always rest your meat – cover lightly with clean tea towel or foil for 20 minutes
STEP 5 – SERVE:
Slice the steaks in 1 cm slices
Pour over chimichurri Serve with a glass of Beefsteak Club Reserve Malbec (Available from Ocado & select independent wine merchants)
Grilled on a Char-Broil Gas2Coal 2.0