Tomahawk Steak with Grilled Vegetables and Sweet Potato

Tomahawk Steak with Grilled Vegetables and Sweet Potato

© Stine Christiansen

Tomahawk Steak with Grilled Vegetables and Sweet Potato

Tomahawk Steak with Grilled Vegetables and Sweet Potato

© Stine Christiansen

Ingredients for the Herb Butter

Ingredients

130
g
butter
130
g
green herbs (chives, borage, chervil, sorrel, parsley, cress)
3
g
fine sea salt
5
ml
lemon juice
0.5
g
white and black pepper, finely ground
0.5
g
ground Cayenne pepper

Method: 

  • Allow butter to come to room temperature, then beat until fluffy in a food processor
  • Wash, dry and finely chop the herbs
  • Then blend salt, pepper, lemon juice and herbs with the butter
  • Roll into a sausage shape and wrap in cling film and refrigerate until serving

Ingredients for the Grilled Vegetables

Ingredients

330
g
carrots
330
g
purple carrots
330
g
yellow carrots
330
g
parsnips or parsley root
30
g
garlic
135
g
red onion
50
g
lemongrass
5
ml
chilli oil
10
ml
lemon oil
50
ml
olive oil
25
g
sugar
50
g
fresh lime
15
g
sea salt flakes
3
g
fresh thyme
6
g
fresh rosemary

Method:

  • Peel the vegetables, cut carrots and parsley root or parsnip into even batons. Crush the garlic and slice the onions. Crush the lemongrass with the back of a knife
  • Mix the lemongrass with the remaining ingredients and marinade the vegetable batons in this mix
  • Preheat oven to 180 °C and roast the vegetables for 15 minutes so they are still firm to the bite. Check and adjust seasoning

Ingredients for the Steak:

Ingredients

5
kg
tomahawk steaks
40
ml
sesame oil
30
g
sea salt flakes
125
g
butter
10
g
fresh rosemary
5
g
fresh thyme
17
g
fresh garlic

Method:

  • Preheat oven to 120 °C. 
  • Heat grill to high heat. Make sure the meat is at room temperature and rub the steaks with sesame oil. Put on the grill until charred grill marks show, about 2 minutes on each side.
  • Take steaks off the grill, salt and put into a roasting pan with the butter, garlic, thyme and rosemary, put in the oven and, using a meat thermometer, cook to the desired stage.
  • Once cooked, allow to rest in a warm place and baste with the melted butter from the roasting pan just before serving.

Ingredients for the Sweet Potato Chips

Ingredients

1.75
kg
sweet potatoes
10
g
rice flour
5
g
fine sea salt
vegetable oil for deep-frying


Method:

  • Peel sweet potato and cut into 1cm batons
  • Dust the batons with rice flour
  • Deep fry at 170 °C until golden and crispy
  • Drain on kitchen paper and season with salt

Ingredients for Asparagus and Limes

Ingredients

350
g
fresh lime
10
g
brown sugar
20
g
hazelnut butter
330
g
green asparagus
10
ml
sesame oil
2
g
sea salt flakes
10
g
mixed fresh herbs


Method:

  • Wash the limes, cut off the ends, cut in half and dip the cut surfaces in the sugar
  • Caramelise the limes in a hot frying pan, once nicely browned add the hazelnut butter, allow to bubble up and cover the limes in the butter. Serve warm.
  • Snap off the woody ends of the asparagus, drizzle with sesame oil and grill until just cooked.
  • Season with salt and herbs and serve.


Serving:

  • Arrange the tomahawk steak on a warmed plate
  • Add some herb butter to each steak
  • Arrange the sweet potato chips, the grilled vegetables, the asparagus and limes
  • Decant the roasting juices into a warmed gravy boat.