Grilled tomahawk steak with sweet potato mash and beetroot salad

➊ Preparation of side dishes: Place the sweet potatoes and beets in the embers. Cook for about 1 hour, turning occasionally, until the vegetables are charred all over. Then carefully remove the charred skins from the vegetables. Mash the sweet potato flesh with coconut milk, butter, and curry powder, and season with salt and pepper. Cut the beets into small cubes. Prepare the marinade and mix it with the beet cubes.

➋ For the crunch, finely chop the walnuts and pluck the marjoram leaves from the stems. Heat olive oil and butter in a small pan and fry the panko breadcrumbs. Add the nuts and marjoram, toast until golden brown, and season with salt.
Then layer the ingredients in glasses: 2/3 sweet potato mash, 1/3 beetroot salad and the walnut panko crunch as a topping.

➌ Meat Preparation: Remove the rind from the steaks and score the fat crosswise every 2 cm. Drill a hole (approx. 4 mm) in the bone to attach a hook. Lightly brush the steaks with olive oil and then salt them. This helps the seasoning adhere better. Hang the tomahawk steaks over a wood fire ember at a moderate temperature for about 1 1/2 hours. Using an additional butcher's hook, they can also be hung on the side opposite the bone. This ensures the bone receives more even heat.

➍ At an internal temperature of 54°C, the steaks are perfectly medium-rare. If you'd like to give them a quick sear, remove the meat from the hook at 48°C and sear it briefly in a pan or on a hot griddle to develop some additional flavor. But only very briefly, otherwise the tomahawks will dry out on the outside. Now simply slice them and season with a little more salt and pepper if desired.