Tomahawk with Broccolini and Green Chutney
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 35 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- For the Tomahawk:
- Tomahawk steak (approx. 1.2–1.5 kg)
- 2 tbsp Horio Extra Virgin Olive Oil
- 1 tsp Maldon Sea Salt
- 1tsp Maldon Black Pepper
- 1 tbsp fresh Alion Rosemary, finely chopped
- 1 tbsp fresh Alion Thyme
- For the Broccolini:
- 2 bunches of broccolini, trimmed
- 2 Horio Extra Virgin Olive Oil
- 1 tsp Maldon Sea Salt
- 1 tsp Maldon Black Pepper
- For the Green Chutney:
- 1 cup fresh Alion Coriander leaves (only the leaves)
- 1 cup fresh Alion Parsley leaves (only the leaves)
- 1 tbsp Dijon mustard
- 1 tsp Ardo Garlic cubes (250g pack)
- 1 anchovy fillet
- 1 tbsp lemon juice
- 3 tbsp Horio Extra Virgin Olive Oil
- 1 tsp Maldon Sea Salt
METHOD
1. Remove the Tomahawk steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. In a small bowl, mix together the olive oil, rosemary, thyme, salt, and pepper. Rub this mixture all over the steak.
2. Preheat your grill or BBQ. Cook the steak for a total of 15–20 minutes, depending on your preferred doneness. Flip the steak every 2–3 minutes on each side.
3. The ideal internal temperature for medium-rare doneness is between 55°C and 58°C (131°F to 136°F). Use a food thermometer to monitor the temperature. Once the steak reaches your desired temperature, remove it from the grill and let it rest for 5 to 10 minutes.
4. Meanwhile, toss the broccolini with olive oil, salt, and pepper, and grill for about 5 minutes.
5. For the green chutney, place all the ingredients in a blender and pulse lightly for about 5–10 seconds, until combined but still textured.
6. Slice the Tomahawk, and serve with the grilled broccolini and green chutney.
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