Tomahawk steak with grilled vegetables
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Charcoal grill, aluminum foil, meat thermometer, optional: flambadou (for the show effect)
Ingredients
• 1 Tomahawk steak
• BBQ rub of your choice
• 1 cup heat-resistant oil
• 1–2 cloves of garlic
For the grilled vegetables:
• 1 bunch of green asparagus
• 1 pack of small vine tomatoes
• 1 whole garlic bulb
• Olive oil
• Salt
• pepper
preparation
➊ Prepare and heat the grill with a direct and indirect grill zone.
➋ Take the meat out of the fridge 30-45 minutes before grilling and season with the rub. Crush the garlic and mix with the oil.
➌ As soon as the grill is hot, place the steak in the indirect grilling zone. Turn occasionally during grilling and brush with the garlic oil. When the meat has reached a core temperature of 45 °C, grill over direct heat until the core temperature is 52–55 °C. Remove from the grill and let rest for 3–5 minutes covered with aluminum foil, then cut into slices.
➍ For the grilled vegetables, wash the asparagus and cut 4 cm off the bottom. Brush with olive oil and season with salt and pepper. Grill the stalks until al dente, turning them regularly.
Leave the tomatoes on the vine, wash them thoroughly and pat them dry. Brush them with olive oil and grill for a few minutes, then season with salt and pepper.
➎ Cut a cap off the top of the unpeeled garlic and drizzle the inside with olive oil. Wrap in aluminum foil and roast for 20-25 minutes. Unwrap and season with salt and pepper.
Arrange on plates together with the grilled vegetables and the meat slices.
Recipe by Eddy Terpstra
During a visit to Meppel (Netherlands), FIRE&FOOD looked over the shoulder of braaimaster Eddy Terpstra. In South Africa, barbecuing - or rather, roasting over a wood fire - is almost a national sport. The braaimaster always determines the sequence of events, and only he is allowed to grab the tongs and turn the food being grilled.
Recipe from FIRE&FOOD Magazine 04/2024
