Tomahawk steak with gremolata potatoes

Tomahawk steak with gremolata potatoes

Serves: 5  |  Preparation Time: 20mins  |  Cooking Time: 1hrs 40mins   |   Resting Time: 10mins


3 steaks Tasman tomahawk steaks
1 tbsp garlic infused olive oil

Gremolata Potatoes:

1000g potatoes
1 tbsp olive oil
1½ tbsp fresh lemon rind, finely grated
¼ cup lemon juice
35g breadcrumbs, stale, glutenfree variety
2 cloves of garlic, crushed
¼ cup fresh parsley, flat leaf, finely chopped

Tomahawk Method:

  1. Remove steaks from the fridge for 15-20 minutes to remove the “chill”
  2. Rub steaks in garlic infused extra virgin olive oil and salt and pepper.
  3. Preheat oven to 135 degrees and placed cooling racks onto baking trays.
  4. Place the tomahawk steaks onto the racks and inserted a meat thermometer into one of the steaks.
  5. Place the trays in the oven and waiting for the internal temperature of the meat to reach the desired level of “doneness”.
  6. Remove the meat and cover with foil to rest for about 10 minutes.
  7. Slice the meat up and served it with gremolata potatoes with gluten free substitutes and a simple side salad

Gremolata Potatoes Method:

  1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat and simmer for 10-15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer). Drain and set aside for 15 minutes to cool slightly.
  2. Preheat oven to 220°C. Cut potatoes into thick wedges and place on a baking tray. Drizzle with olive oil and lemon juice.
  3. Combine garlic, lemon rind, breadcrumbs and parsley in a small bowl.
  4. Scatter parsley mixture over potatoes, season with salt and pepper and toss to coat potatoes. Bake for 1 hour 15 minutes or until golden and tender. Serve scattered with extra parsley.

Results may vary.