Bife tomahawk grelhado

Ingredientes

• 1-1.5 kg tomahawk steak
• 1 tbsp olive oil
• salt
• 2 cloves garlic
• 2 tbsp capers
• 2 tbsp lemon
• 1 cup parsley
• 5 g chives
• 25 g horseradish
• 150 ml olive oil
• salt
• 8 kipflers potatoes
• 30 g butter
• 2 cloves garlic
• 1 tbsp parsley
• 1 pinch chili flakes
• salt
• 1 bunch dutch carrots
• 1 tbsp maple syrup
• 1 tbsp olive oil
• salt
• dukkah
• 1 cup carrot tops
• 1 tbsp lemon juice
• 150 ml olive oil
• salt
• 3 zucchini
• 1 cup panko
• 1/2 cup flour
• 2 eggs
• 1/2 cup Parmesan cheese
• 2 tbsp parsley
• canola oil

Modo de preparo

1. 1

   --- Steak ---

2. 2

   Remove steak from the fridge 1 hour prior to cooking, rub with oil and a generous amount of salt

3. 3

   Light your BBQ and bring to 110c to cook on indirect heat. This means cooking your steak not directly over the coals

4. 4

   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

5. 5

   Once rested sear the steak for 1-2 minutes per side to form a nice crust and internal temperature is about 52-55c.

6. 6

   --- Salsa Verde ---

7. 7

   Add all the ingredients (except oil) to a small blender and blitz, then gradually add the oil until incorporated – set aside in the fridge

8. 8

   --- Kipfler Potatoes ---

9. 9

   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

10. 10

    Meanwhile mix the butter ingredients together and set aside

11. 11

    Once the potatoes are cooked toss them in the garlic butter and serve

12. 12

    --- Carrots ---

13. 13

    Peel carrots, remove their tops (for the pesto) and drizzle with oil, maple syrup and salt

14. 14

    Roast @ 200c for 20 minutes

15. 15

    Sprinkle with dukkah to finish and serve on top of carrot top pesto

16. 16

    --- Carrot Top Pesto ---

17. 17

    Place carrot tops, salt, & lemon juice in a blender and gradually add oil

18. 18

    --- Zucchini Fries ---

19. 19

    Cut the zucchini into ¼ lengthways and then into pieces about the length of your index finger

20. 20

    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

21. 21

    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

22. 22

    Alternatively bake in the oven at 200c for 20 minutes until golden brown on a lined baking tray.

23. 23

    --- Order of Cooking ---

24. 24

    Put the steak on the BBQ

25. 25

    Make salsa verde, carrot top pesto and prep the rest of the vegetables.

26. 26

    After 20 minutes of the steak cooking on the BBQ add the potatoes to the oven

27. 27

    Once the steak is resting add the carrots to the oven and the zucchini fries if oven baking them

28. 28

    Sear the steak for 1-2 minutes per side

29. 29

    Fry the zucchini fries as the steak is being seared (requires the assistance of someone else!)