Recipe by Simon Street – Executive Chef, The Boatshed Restaurant at The Regatta Hotel

This steak is a real head turner. This recipe allows the steak to be the star. I serve it with chimichurri, a South American version of pesto, which I’m obsessed with at the moment. Chimichurri is loaded with herbs and has a zesty, zingy flavour. I love placing a spoonful of chimichurri on a freshly grilled steak, and hearing the sizzle as the aroma and flavours are released.

Serves 3-4



  • 1kg to 1.2kg Tomahawk steak
  • Assorted coloured peppers
  • Slice of lemon to serve


  • 3 tbsp fresh coriander
  • 3 tbsp fresh parsley
  • 3 tbsp fresh basil
  • 3 tbsp fresh mint
  • Half medium chilli
  • 1 tsp garlic, crushed
  • Half a lemon, juice and zest
  • 50ml olive oil


For the chimichurri

Step 1

Roughly pull apart herbs, keeping the stems to add flavour. Blend all ingredients together, and add salt and pepper for seasoning. Put to the side.

For the steak

Step 1

Leave the steak at room temperature for at least an hour before cooking.

Step 2

Preheat BBQ until very hot.

Step 3

Place the steak onto the char grill and cook on one side for about 15 minutes, controlling the heat to develop a nice crust on the meat. Rotate the steak at a 90 degree angle to get the classic criss-cross pattern – this will be your presentation side.

Step 4

Turn the steak over to seal the other side, cooking for only about 5 minutes.

Step 5

Remove the steak from the heat and rest it on a warm plate for at least 15 minutes.

Step 6

While the steak is resting, cook the peppers on the char grill until the skins are blackened. Remove the peppers, place them in a bowl and cover with cling wrap to let them sweat. This will allow the skin to peel off easily.

Step 7

Peel the skins from the peppers – you can run them under water to help with this – and pat dry with kitchen towel. Place to the side.

Step 8

Return the steak to the hot grill again to finish cooking. Cook to desired doneness. For a medium rare steak, the time will take approximately an additional 10 to 15 minutes.

Step 9

Serve whole with the extended bone, chimichurri, a side of roasted peppers and slice of fresh lemon.