Tomahawk with Chimichurri Rojo
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 20 min to 30 min
- 2 to 4 portions
Ingredients
- 1 Tomahawk steak, 2½ inches thick
- 2 tsp - Coarse sea salt
- 2 tsp - Freshly cracked black pepper
- 1 tsp - Garlic granules
- 1 tsp - Chipotle flakes
Chimichurri Rojo
- ⅓ cup - Red wine vinegar
- ⅓ cup - Olive oil
- ¼ cup - Fresh parsley
- 2 tbsp - Fresh oregano
- Juice from 1 lemon
- 1 Red bell pepper
- 1 Roma tomato
- 3 Garlic cloves
- 2 tbsp - Paprika
- 1 tbsp - Cayenne flakes
- 1 tsp - Ground cumin
- 1 tsp - Salt
- 1 tsp - Black pepper
Preparation
- Preheat your grill for indirect grilling;
- Season the tomahawk steak on both sides with coarse sea salt, freshly cracked black pepper, garlic granules and chipotle flakes; Let sit a room temperature for at least 20 minutes;
- Place the tomahawk on the grill for indirect cooking and close the lid; cook for about 20 minutes at 350°F or until internal temperature reaches between 105 and 110°F on an instant read thermometer;
- Blend all the Chimichurri Rojo ingredients in a blender and set aside;
- When the steak have reached the targeted internal temp, place over direct heat and sear for 2 to 3 minutes per side, depending on desired doneness;
- Let the steak rest at room temperature for 10 minutes, then remove the bone and cut the meat into ¼” thick slices. Pour half a cup of chimichurri rojo on top and serve.