Grilled Tomahawk Steak

impress your guests with this tomahawk and sides combo!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Steak ---
2. 2Remove steak from the fridge 1 hour prior to cooking, rub with oil and a generous amount of salt
3. 3Light your BBQ and bring to 110c to cook on indirect heat. This means cooking your steak not directly over the coals
4. 4Cook 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. 5Once 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. 7Add 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. 9Clean 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. 10Meanwhile mix the butter ingredients together and set aside
11. 11Once the potatoes are cooked toss them in the garlic butter and serve
12. 12--- Carrots ---
13. 13Peel carrots, remove their tops (for the pesto) and drizzle with oil, maple syrup and salt
14. 14Roast @ 200c for 20 minutes
15. 15Sprinkle with dukkah to finish and serve on top of carrot top pesto
16. 16--- Carrot Top Pesto ---
17. 17Place carrot tops, salt, & lemon juice in a blender and gradually add oil
18. 18--- Zucchini Fries ---
19. 19Cut the zucchini into ¼ lengthways and then into pieces about the length of your index finger
20. 20Get 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. 21In 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. 22Alternatively bake in the oven at 200c for 20 minutes until golden brown on a lined baking tray.
23. 23--- Order of Cooking ---
24. 24Put the steak on the BBQ
25. 25Make salsa verde, carrot top pesto and prep the rest of the vegetables.
26. 26After 20 minutes of the steak cooking on the BBQ add the potatoes to the oven
27. 27Once the steak is resting add the carrots to the oven and the zucchini fries if oven baking them
28. 28Sear the steak for 1-2 minutes per side
29. 29Fry the zucchini fries as the steak is being seared (requires the assistance of someone else!)