Irish Tomahawk steak with side dishes

Immerse yourself in the world of fine dining with our Irish Tomahawk steak recipe, served with grilled vegetables and crispy roasted potatoes, finished with a fresh chimichurri sauce. This menu combines the rich flavors of high-quality meat with the light freshness of chimichurri and rustic sides - perfect for an unforgettable al fresco meal.

Ingredients:

• 1 Irish Tomahawk steak (approx. 1.2 to 1.5 kg)
• 3 tablespoons olive oil
• 2 teaspoons coarse sea salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon mustard
• 1 tablespoon Worcestershire sauce

• Various vegetables (peppers, zucchini, eggplant), cut into large pieces
• 2 tablespoons olive oil mixed with 1 teaspoon smoked paprika powder

• 500 g waxy potatoes, diced
• 3 tablespoons herb butter (melted, with fresh rosemary and garlic)

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red chili flakes
• juice and zest of a lime
• 1 teaspoon honey
• salt and pepper to taste

Preparation:

1. Marinade for the steak:

Mix olive oil, mustard, Worcestershire sauce, salt and pepper. Rub the tomahawk steak with it and let it rest at room temperature for 30 minutes.

2. Heat the fire plate:

Bring the fire plate to a high temperature to sear the steak.

3. Grill steak:

Place the steak on the hot fire plate and grill for 6-7 minutes per side for a perfect medium rare. Then let it rest for 10 minutes.

4. Grill vegetables and potatoes:

While the steak is resting, grill the vegetables and potatoes until golden brown.

5. Prepare chimichurri:

Mix all ingredients in a bowl and let the mixture rest for a moment.

6. Serving:

Carve the steak and serve with the vegetables, potatoes and a generous dollop of chimichurri.

Link to the video

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