Tomahawk Steak with Crushed Rosemary Roast Potatoes & Chimichurri

Method

1. For the fresh chimichurri sauce, in a small food processor place the garlic, parsley, oregano and coriander leaves, pulse until all herbs are finely chopped. Stir through the olive oil and red wine vinegar, taste and season with the sea salt and ground black pepper.
2. To prepare the potatoes, boil the potatoes with their skin on in salted water until tender, drain. Line a shallow baking tray with baking paper. Preheat oven to 220℃.
3. While the potatoes are still hot, leaving the skins on crush each potato with the back of a fork, place in a single layer in the baking tray, drizzle with olive oil and sprinkle with sea salt. Roast in the oven until they start to turn golden brown and crispy (approximately 20 minutes) Remove from the oven and dot the potatoes with the butter, sprinkle over the rosemary and roast for a further 5-7 minutes.
4. To prepare the Tomahawk Steak, remove the steak from the packaging and pat dry with paper towel, place on a tray, cover with cling film and allow to come to room temperature. Preheat the barbecue grill plate. Season the meat well with sea salt and black pepper, drizzle well with olive oil. Place the steak on the grill bars and close the lid, cook for 5-7 minutes, turn and cook for a further 5-7 minutes. Turn the steak on its side and cook along the bone for 3-5 minutes. Remove from the barbecue, keep in a warm place and rest for 10 minutes before carving.
5. Use a meat thermometer for the correct degree of doneness, medium rare is 54℃

1. Go to our "Cooking Tips" tab at the top of the screen to check out our Steak Cooking Guide!