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Tomahawk Steak with Chimichurri Sauce

Recipe by Tobie Puttock

Serves 2.

  • 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
  1. Pre-heat a barbecue or grill pan over a high heat. Preheat the oven to 180C.
  2. 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.
  3. 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.
  4. With the processor running, add the olive oil, vinegar and chili. Season to taste.
  5. 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.

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