CITRUS-BASTED TOMAHAWK WITH SWEET POTATO-CORN SALAD & CHIMICHURRI

Serves
4-6
Prep
10mins
Cook
2.5hrs
DIFFICULTY
medium
Ingredients
  • 1 Omugi Tomahawk steak, approx. 1.3kg
  • sea salt flakes and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 2 lemons, finely zested & juiced
  • 2 oranges, finely zested & juiced
  • 2 limes, finely zested & juiced
  • 2 tsp ground fennel seed
  • 1 tsp ground cumin
  • 4 small, sweet potatoes
  • 2 ears corn
  • 1 bunch parsley
  • 2 bunches oregano
  • 1 Tbsp red wine vinegar
  • 6 cloves garlic, minced
  • 2 long red chillies, seeded and finely diced
Method
  • Preheat oven to 190C. Season the Tomahawk with salt and pepper, then mix with ¼ cup extra virgin olive oil, zest, juice, and spices and rub well to coat. Set aside for 1 hour to marinate.
  • Arrange the sweet potatoes on a tray and bake for 45 minutes, until very soft. Carefully peel while warm then cut into discs. Steam the corn until tender, then use a sharp knife to remove the kernels.
  • Put the herbs, vinegar, garlic and remaining oil in a blender and purée until smooth. Fold in the chillies, then season with salt and pepper.
  • Cook the Tomahawk over a moderate barbecue grill for 20 minutes, turning several times, until medium rare. Set aside to rest for 5 minutes. Serve with the sweet potatoes, corn and chimichurri.