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- Tomahawk steak with peach
Tomahawk steak with peach
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
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- 0.5 tsp sea salt
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.
