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Certified Angus Beef Tomahawk Steak with Tomatoes and Chard
Serves 4 |
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Ingredients:
| 2 (approximately 2 lbs each) tomahawk steaks |
| 1 tbsp olive oil |
| 1 bunch chard, leaves trimmed and coarsely chopped |
| 6 large ripe vine ripened tomatoes, quartered |
| 1/2 lb cluster tomatoes |
| 1 red onion, cut into wedges |
| 2 garlic cloves, thinly sliced |
| 1/2 cup rosemary sprigs, leaves removed |
| 2 small red chilies, thinly sliced |
| 1/2 cup extra-virgin olive oil |
Directions:
- Season tomahawk steak liberally with sea salt and a good grind of black pepper, then grill over medium to medium-high heat, turning occasionally, until cooked to your liking (35-40 minutes for medium). Transfer steak to a tray and set aside in a warm place to rest (15 minutes).
- Meanwhile, for roast tomatoes with rosemary, combine ingredients in a flameproof pan that fits tomatoes in a single layer, then place pan on grill (you can also roast in an oven at 200C) and cook without disturbing until tomatoes are very tender (45-50 minutes). Drain off excess liquid and keep warm.
- Heat olive oil in a separate pan, add chard, and garlic and stir occasionally until wilted (2-4 minutes). Serve with sliced tomahawk steak and roast tomatoes.
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