Chimichurri Rojo
Grilled tomahawk steak with a bright, garlicky red chimichurri.
Ingredients
- 1 tomahawk steak, about 6cm thick
- 2 tsp coarse sea salt
- 2 tsp freshly cracked black pepper
- 1 tsp garlic granules
- 1 tsp chipotle flakes
- 80ml red wine vinegar
- 80ml olive oil
- 60ml fresh parsley, chopped
- 2 tbsp fresh oregano, chopped
- Juice of 1 lemon
- 1 red bell pepper
- 1 plum tomato
- 3 garlic cloves
- 2 tbsp paprika
- 1 tbsp cayenne flakes
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the grill for indirect grilling.
- Season the tomahawk steak on both sides with the sea salt, black pepper, garlic granules and chipotle flakes. Let sit at room temperature for at least 20 minutes.
- Place the tomahawk on the grill for indirect cooking, close the lid, and cook for about 20 minutes at 175°C, or until the internal temperature reaches 40-43°C on an instant-read thermometer.
- Blend all the chimichurri rojo ingredients in a blender and set aside.
- Once the steak reaches the target internal temperature, move it over direct heat and sear for 2-3 minutes per side, depending on desired doneness.
- Rest the steak at room temperature for 10 minutes, then remove the bone and slice the meat into 0.5cm thick slices. Pour half the chimichurri rojo on top and serve.