Tomahawk Steak with Chimichurri Sauce


When guests to the farm bring special gifts, the only way to honour their generosity is to prepare something special for them to eat.

Tomahawk Steak and Chimichurri Sauce

To cook the perfect steak, follow a few basic rules.

1. Remove the steak from the fridge at least 30 minutes before cooking – you want it to be a room temperature prior to cooking.
2. Oil, salt and pepper the steak prior to cooking – this will give a good charring and flavour that permeates the flesh.
3. Use a very hot cooking surface and cook the steak until charred on each surface once and once only. Turning a steak over again and again, re-heating an already charred surface will make the steak tough.
4. Give the steak sufficient time to rest before eating – as a general rule, let the steak rest for the same length of time it took to cook.
Cooking thick slabs of meat be it 4-6 cm T-bone, Rib-eye or Sirloin, requires an extra step. Once the item has been sealed and charred on all surfaces, bake it in a very, hot oven for 5 minutes per 1 cm thickness prior to resting – this will create a medium rare steak.
5. And of course, cooking the steak over red-hot coals and in a wood-fired oven is always best but if not available, a frypan and hot oven will also work.

Chimichurri Sauce

Chimichurri Sauce is an Argentinean variety of salsa verde. It is made in a multitude of ways by different people, with every family having their own secret recipe.
This is merely my version of the sauce – you can use alternative green herbs, oils or vinegars and even substitute onion, shallot, orange or lemon into the recipe.

Ingredients

1 cup fresh parsley (roughly chopped)
½ cup fresh oregano (roughly chopped) – if fresh unavailable use 1 tablespoon dried oregano
4 garlic cloves
1 spring onion (roughly chopped)
¾ cup olive oil
3 tablespoons red wine vinegar
juice and zest 2 limes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chilli flakes

Preparation

1. Place all sauce ingredients into a food processor and blend until all the solids are finely chopped.
2. Place the sauce in a sealed container and refrigerate for at least 2 hours – the refrigeration helps the sauce build its flavour.
3. Remove from fridge, prior to commencing the steak cooking process, so it comes to room temperature.
4. Spoon over meat once it has been rested and cut.