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.
- 130 gbutter
- 130 ggreen herbs (chives, borage, chervil, sorrel, parsley, cress)
- 3 gfine sea salt
- 5 mllemon juice
- ½ gwhite and black pepper, finely ground
- ½ gground Cayenne pepper
- 330 gcarrots
- 330 gpurple carrots
- 330 gyellow carrots
- 330 gparsnips or parsley root
- 30 ggarlic
- 135 gred onion
- 50 glemongrass
- 5 mlchilli oil
- 10 mllemon oil
- 50 mlolive oil
- 25 gsugar
- 50 gfresh lime
- 15 gsea salt flakes
- 3 gfresh thyme
- 6 gfresh rosemary
- 5 kgtomahawk steaks
- 40 mlsesame oil
- 30 gsea salt flakes
- 125 gbutter
- 10 gfresh rosemary
- 5 gfresh thyme
- 17 gfresh garlic
- 1 ¾ kgsweet potatoes
- 10 grice flour
- 5 gfine sea salt
- vegetable oil for deep-frying
- 350 gfresh lime
- 10 gbrown sugar
- 20 ghazelnut butter
- 330 ggreen asparagus
- 10 mlsesame oil
- 2 gsea salt flakes
- 10 gmixed fresh herbs
Step 1Allow butter to come to room temperature, then beat until fluffy in a food processor
Step 2Wash, dry and finely chop the herbs
Step 3Then blend salt, pepper, lemon juice and herbs with the butter
Step 4Roll into a sausage shape and wrap in cling film and refrigerate until serving
Step 5Peel 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
Step 6Mix the lemongrass with the remaining ingredients and marinade the vegetable batons in this mix
Step 7Preheat oven to 180 °C and roast the vegetables for 15 minutes so they are still firm to the bite. Check and adjust seasoning
Step 8Preheat oven to 120 °C.
Step 9Heat 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.
Step 10Take 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.
Step 11Once cooked, allow to rest in a warm place and baste with the melted butter from the roasting pan just before serving.
Step 12Peel sweet potato and cut into 1cm batons
Step 13Dust the batons with rice flour
Step 14Deep fry at 170 °C until golden and crispy
Step 15Drain on kitchen paper and season with salt
Step 16Wash the limes, cut off the ends, cut in half and dip the cut surfaces in the sugar
Step 17Caramelise 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.
Step 18Snap off the woody ends of the asparagus, drizzle with sesame oil and grill until just cooked.
Step 19Season with salt and herbs and serve.
Step 20Arrange the tomahawk steak on a warmed plate
Step 21Add some herb butter to each steak
Step 22Arrange the sweet potato chips, the grilled vegetables, the asparagus and limes
Step 23Decant the roasting juices into a warmed gravy boat.