Recipe: Simon Street’s Tomahawk Steak with Chimichurri & Roasted Peppers
A tomahawk steak is a real head turner. This recipe allows the steak to be the star of the show. I like to serve it with a chimichurri sauce, which is like a South American version of pesto.
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.
For the steak:
- 1 tomahawk steak, at least 1kg
- A neutral oil
- Good quality flaked salt
- An assortment of colourful peppers
- A slice of lemon, to serve
For the chimichurri sauce:
- 3 tbsp of fresh coriander
- 3 tbsp of fresh parsley
- 3 tbsp of fresh basil
- 3 tbsp of fresh mint
- Half a medium chilli
- 1 tsp of garlic, crushed
- Half a lemon, juiced and zested
- 50ml of olive oil
For the chimichurri sauce
Roughly pull apart the herbs, but keep the stems on to add flavour. Blend all ingredients together in a food processor, and add salt and pepper for seasoning. Put to the side.
For the steak
Let the steak come to room temperature before cooking. (Here’s why).
Preheat the char grill until very hot.
Brush the steak with a neutral oil and give it a generous sprinkle of salt. Place the steak on the 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.
Turn the steak over to seal the other side, cooking for only about 5 minutes.
Remove the steak from the heat and let it rest it on a warm plate for at least 15 minutes.
While the steak is resting, cook the peppers on the char grill until the skins are blackened. Remove the peppers and place them in a bowl, covering with cling wrap to let them sweat. This will allow the skin to peel off easily.
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.
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.
Serve the whole tomahawk with the extended bone, chimichurri, a side of roasted peppers and slice of fresh lemon.