- Pre-heat a barbecue or grill pan over a high heat. Preheat the oven to 180C.
- Sear the steak for 4 minutes on each side and then transfer to a tray lined with baking paper and place into the oven for 30 minutes.
- While the steak is cooking, bring together the parsley, garlic and oregano and pulse in a food processor until finely chopped, scraping down the sides of the bowl when needed.
- With the processor running, add the olive oil, vinegar and chili. Season to taste.
- When the steak is cooked and you have a core temperature of 54C remove and allow to rest for ten minutes. Slice the steak and season generously with sea salt and cracked pepper and serve with a generous dollop of chimichurri.
Tomahawk Steak with Chimichurri Sauce
Recipe by Tobie Puttock
Serves 2.
Ingredients
- 1 tomahawk steak
- Sea salt and cracked pepper
- Extra virgin olive oil
- For the chimichurri:
- 2 cups packed freshly picked flat leaf parsley
- 3 garlic cloves
- ¼ cup freshly picked oregano
- ¼ cup red wine vinegar
- pinch of dried chili
- sea salt and cracked pepper
- 1 cup extra virgin olive oil
