Tomahawk steak with salsa verde

Named after the single-handed axe, a tomahawk steak is basically a thick scotch fillet that is still attached to the rib bone. Pair it with a tangy salsa verde and you'll have a show-stopper for an intimate meal or a dinner party!

Tomahawk Steak with Salsa Verde Credit: Food Lab

• serves

  2

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp truffle oil
• 2 inch tomahawk steak (scotch fillet on the bone)
• 30 g herb and garlic butter
• 1 garlic clove
• 3 sprigs of thyme
• Pinch of sea salt

 

For the salsa verde

• 1 cup coriander leaves, roughly chopped
• 1 cup parsley leaves, roughly chopped
• 1 tbsp dijon mustard
• ½ garlic clove
• 1 anchovy fillet
• 1 tbsp lemon juice
• 1 ½ tbsp olive oil
• 1 ½ tbsp truffle oil
• Pinch of sea salt, to taste

Instructions

Preheat oven 180°C. Rub truffle oil and a pinch of salt onto both sides of the steak, and add to a oven-safe pan over medium to high heat. Caramelise for 2 minutes on each side before placing in the oven for 12-14 minutes.

For the salsa verde, add all ingredients to a small chopper and blitz until combined.

Remove steak for the oven and place back onto the stove top over medium to high heat. Add butter, garlic, thyme and cook until butter has melted. Remove from the pan and allow steak to rest for 5-10 minutes.

To serve, spread some of the salsa verde onto the bottom of a plate and place tomahawk steak on top. Drizzle with more salsa verde to finish.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.