Recipe Tip: Tomahawk Steak with Grilled Vegetables and Sweet Potato

Recipe Tip: Tomahawk Steak with Grilled Vegetables and Sweet Potato

Top Recipe. All ingredients and tips for getting it right. Fire up that grill! The perfect recipe for BBQ season - juicy steak with plenty of grilled veges.



    1. Step 1

      Allow butter to come to room temperature, then beat until fluffy in a food processor
    2. Step 2

      Wash, dry and finely chop the herbs
    3. Step 3

      Then blend salt, pepper, lemon juice and herbs with the butter
    4. Step 4

      Roll into a sausage shape and wrap in cling film and refrigerate until serving
    5. Step 5

      Peel the vegetables, cut carrots and parsley root or parsnip into even batons. Crush the garlic and slice the onions. Crush the lemongrass with the back of a knife
    6. Step 6

      Mix the lemongrass with the remaining ingredients and marinade the vegetable batons in this mix
    7. Step 7

      Preheat oven to 180 °C and roast the vegetables for 15 minutes so they are still firm to the bite. Check and adjust seasoning
    8. Step 8

      Preheat oven to 120 °C.
    9. Step 9

      Heat grill to high heat. Make sure the meat is at room temperature and rub the steaks with sesame oil. Put on the grill until charred grill marks show, about 2 minutes on each side.
    10. Step 10

      Take steaks off the grill, salt and put into a roasting pan with the butter, garlic, thyme and rosemary, put in the oven and, using a meat thermometer, cook to the desired stage.
    11. Step 11

      Once cooked, allow to rest in a warm place and baste with the melted butter from the roasting pan just before serving.
    12. Step 12

      Peel sweet potato and cut into 1cm batons
    13. Step 13

      Dust the batons with rice flour
    14. Step 14

      Deep fry at 170 °C until golden and crispy
    15. Step 15

      Drain on kitchen paper and season with salt
    16. Step 16

      Wash the limes, cut off the ends, cut in half and dip the cut surfaces in the sugar
    17. Step 17

      Caramelise the limes in a hot frying pan, once nicely browned add the hazelnut butter, allow to bubble up and cover the limes in the butter. Serve warm.
    18. Step 18

      Snap off the woody ends of the asparagus, drizzle with sesame oil and grill until just cooked.
    19. Step 19

      Season with salt and herbs and serve.
    20. Step 20

      Arrange the tomahawk steak on a warmed plate
    21. Step 21

      Add some herb butter to each steak
    22. Step 22

      Arrange the sweet potato chips, the grilled vegetables, the asparagus and limes
    23. Step 23

      Decant the roasting juices into a warmed gravy boat.