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Tomahawk steak with peach
30 m active | 44 m total
Nutrition facts per serving:
  • Energy in kcal about 489
  • Fat about 28g
  • Carbohydrates about 18g
  • Protein about 43g
This is needed
This is needed for 4 people
Chutney
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • 450 g peaches, thinly sliced
  • 2 tbsp coarse cane sugar
  • 2 tbsp white wine vinegar
  • 2 tbsp water
  • 0.25 tsp salt
  • 4 sprigs rosemary, finely chopped
  • a little pepper
To marinate
  • 2 garlic clove, squeezed
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 1 Tomahawk steak (approx. 1 kg)
  • a little pepper
Charcoal/gas/electric grill
  • 0.5 tsp sea salt
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And that's how it's done
And that's how it's done
To prepare
Remove the meat from the fridge approx. 30 mins. prior to cooking.
Chutney
Heat the oil in a pan, add the onion, sauté for approx. 5 mins. Add the peach, sugar, vinegar and water, mix. Cover and simmer over a low heat for approx. 15 mins, allow to cool slightly. Add the rosemary, season. Set aside ¾ of the chutney, puree the remainder of the mixture in a measuring cup.
To marinate
Combine the oil and garlic. Coat the meat with the marinade, season.
Charcoal/gas/electric grill
With the lid up, grill the meat over/on a high heat (approx. 250°C) for approx. 5 mins. on each side. Brush the meat with the pureed chutney, grill for a further 2 mins. on each side (the core temperature should be approx. 56°C). Remove the meat from the grill, cover and leave to rest for approx. 10 mins. Cut open the Tomahawk steak, sprinkle with fleur de sel. Serve with the peach chutney.