Grilled Tomahawk Steak with Hasselback Potatoes and Cherry Tomatoes in the oven

Serves 4-6 people

INGREDIENTS

Tomahawk Steak

• Tomahawk Steak (+/- 1300g with the bone)
• Rock salt

Hasselback Potatoes

• Potatoes
• 2 garlic cloves
• Salt, as needed
• Pepper, as needed
• Paprika paste, as needed
• Olive oil, as needed
• 1 sprig of rosemary

Cherry Tomato

• Cherry tomato
• 2 garlic cloves
• 1 red onion
• Salt, as needed
• Pepper, as needed
• Balsamic vinegar, as needed
• Olive oil, as needed
• 1 sprig of rosemary
• 1 bay leaf

INSTRUCTIONS

Preparing the Tomahawk Steak

1. To grill the steak, you should ideally use a charcoal grill. If this is not possible use a cooker top grill.
2. Season the meat with rock salt a few moments before placing it on the grill.
3. If using a cooker top grill start by searing the steak, including its sides, until the grill marks are visible.
4. Once the steak is seared, place it on a tray and in the oven at 175ºC for about 15 minutes. The baking time will depend on each one's taste. You can also add two crushed garlic cloves, pepper and a sprig of rosemary to the tray.

Preparing the Hasselback potatoes

1. Wash two potatoes per person. They should be of similar sizes so that they are cooked evenly.
2. Place two wooden spoons under the cutting board, so that the potatoes are stuck between the two handles of the spoons.
3. With a very sharp knife make vertical cuts in the potatoes. The wooden spoons will prevent the potatoes from being sliced completely. Try to make the cuts as close together as possible so that the slices are as thin and crispy as possible at the end.
4. Place the potatoes on a tray and season with the crushed garlic, olive oil, salt, pepper, paprika and the rosemary sprig.
5. Place in the oven for about 1h30 at 175 ºC until the slices are crispy.

Preparing the Cherry Tomato

1. Start by washing the tomatoes and cutting them, you can choose to cut them in halves or in irregular shapes.
2. Arrange the tomatoes in the bottom of a tray and season with salt, pepper, bay leaf, crushed garlic cloves, finely chopped red onion, rosemary, olive oil and balsamic vinegar.
3. Stir all the ingredients to season evenly. Place the tray in the oven for about 30 minutes at 175 ºC.

When Serving

1. Transfer the Tomahawk steak to a wooden board and slice the meat with a very sharp knife. Serve along with the Hasselback potatoes and cherry tomatoes.
2. To finish, open your senses to Interpretation with a Red AM Dizeres (available at the Adega Mayor online shop).
   
   

Enjoy your meal!