Episode Recipes
Tomahawk with Garlic Butter Scallops & Chimichurri
COOK TIME: 1 hr 30 mins
SERVES: 24
Salty A barbecued tomahawk steak sliced at the table, with garlic butter scallops on the half shell and a bright chimichurri alongside.
Ingredients List
Tomahawk
Chimichurri
Garlic butter scallops
Method
- Make the chimichurri first so the flavours have time to sit. Combine the parsley, oregano, garlic, red wine vinegar, olive oil, chilli and salt in a bowl. Stir well and set aside at room temperature.
- Prep the tomahawk. Bring the steak to room temperature. Rub all over with olive oil, then season generously with salt and pepper.
- Sear and cook the tomahawk. Heat the flat grill barbecue to high. Sear 4–5 minutes per side for a deep crust, then move to indirect or lower heat and continue cooking, turning occasionally, until the internal temperature reaches 48–50°C for medium-rare (accounting for carryover), a further 15–20 minutes depending on thickness.
- Rest the tomahawk. Remove from the grill, tent loosely with foil and rest for at least 10–15 minutes while you finish the scallops.
- Make the garlic butter. In a saucepan or frying pan on the grill, melt the butter with the garlic. Once fragrant, stir through the lemon juice and parsley. Keep warm over low heat.
- Cook the scallops. Place on the hottest part of the grill, spoon over a little garlic butter and cook 2–3 minutes until just opaque and lightly charred at the edges. Do not overcook. Remove and spoon over the remaining garlic butter.
- Present. Arrange the garlic butter scallops around the base of the tomahawk. Present the chimichurri alongside in a small bowl rather than pouring it over.
- Slice and serve. At the point of serving, slice the tomahawk to the desired thickness for your guests (approx. 1cm across the grain) and serve with the scallops and a spoon of chimichurri.
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