Tomahawk Time!

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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.

 

INGREDIENTS:

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)

Devour

Grilled on a Char-Broil Gas2Coal 2.0

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