To help elevate our now traditional Father’s Day special Tomahawk steak ($29.95kg) , we’ve given it a lift with the suggested addition of Mr Nick’s Mexican Spice rub and a vibrant, fresh, quick and simple chimichurri sauce.
Chimichurri originates from Argentina and Uruguay, countries famous for the quality of their beef and their passion for cooking over fire. Chimichurri provides a fresh, tangy, aromatic accompaniment to beef and is often also applied liberally to bread before a meat course arrives.
Come into Pasadena this Friday September 5th from midday to 1.30pm to taste this irresistible combination (and a reminder of how to cook one of these beasts) or be inspired by these Tomahawk and Chimichurri recipes…..
INGREDIENTS: SERVES 2
Tomahawk steak
1kg tomahawk steak
25g mr nicks Mexican spice rub
Vegetable oil for cooking
Chimichurri
1/2 bunch fresh parsley (chopped)
1 fresh red chilli (deseeded and diced)
2 cloves garlic (minced)
¼ cup red wine vinegar
½ cup olive oil
Salt flakes and ground black pepper to taste
INSTRUCTIONS:
1 bring steak to room temperature and preheat oven to 180C.
2 In a bowl mix parsley, chilli, garlic, red wine vinegar, olive oil, salt and pepper. Leave to sit for 30 mins for flavours to develop, can be made a day ahead.
3 heat bbq or pan to medium-high heat. While heating generously rub spice blend and a little oil all over the steak.
5 sear steak on both sides until a crust forms, turning frequently.
6 once crust is formed put into a preheated oven until meat reaches an internal temp of 55C (Approx 15-20 mins). If preferred the steak can be cooked all the way through on bbq.
7 remove from heat and allow to rest in a warm place for 5 mins.
8 cut meat from bone and slice into 1cm thick slices.
9 Spoon chimichurri sauce generously over the top.
