Tomahawk Steak And Roast Tomatoes With Rosemary Recipe

A show-stopping tomahawk steak grilled to juicy perfection, served alongside silverbeet and vibrant tomatoes slow-roasted in a pool of rosemary and chilli oil.

Posted by Aussie Meat and for this fabulous recipe, we thank Australian Gourmet Traveller for the recipe link https://www.gourmettraveller.com.au/recipes/browse-all/tomahawk-steak-and-roast-tomatoes-with-rosemary-11870

Ingredients

• 1 tomahawk steak (1.5 kg)

• 1 tbsp. olive oil

• 1 bunch silverbeet, leaves trimmed and coarsely chopped

Roast tomatoes with rosemary

• 6 large ripe vine-ripened tomatoes, quartered

• 250 gm truss tomatoes

• 1 red onion, cut into wedges

• 2 garlic cloves, thinly sliced

• ½ cup rosemary sprigs leave removed

• 2 small red chillies, thinly sliced

• 375 ml extra-virgin olive oil (1½ cup)

Instructions

1. 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).
2. Meanwhile, for roast tomatoes with rosemary, combine ingredients in a flameproof pan that fits tomatoes in a single layer, then place the pan on the 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.
3. Heat olive oil in a separate pan, add silverbeet and garlic and stir occasionally until wilted (2-4 minutes). Serve with sliced tomahawk steak and roast tomatoes.