This dish cooked by my talented daughter, celebrates the bold flavours of live-fire cooking while combining classic steakhouse techniques with fresh Mediterranean influences. A generously sized tomahawk steak is slowly cooked over indirect heat before being finished over a blazing hot grill, creating a deeply caramelised crust while maintaining a perfectly pink and juicy centre.
The steak is accompanied by triple-cooked chips made from Maris Piper potatoes. After soaking to remove excess starch, the potatoes are gently simmered in salted water with vinegar to help maintain their structure. A double-frying process then creates an exceptionally crisp exterior while keeping the interior light and fluffy.
A vibrant chimichurri brings freshness and balance to the plate. Made with parsley, garlic, oregano, olive oil and red wine vinegar, with the option of chilli flakes for gentle heat, the sauce cuts through the richness of the beef and enhances its smoky character.
Completing the dish are asparagus spears wrapped in delicate Parma ham and cooked over indirect heat on the barbecue. The asparagus becomes tender while the Parma ham lightly crisps, adding a savoury contrast and elegant finish.
The result is a dish that combines robust barbecue flavours with refined technique, delivering rich beef, crisp potatoes, bright herbs and smoky vegetables in perfect harmony.
If my 13 year old daughter can produce results like this, you guys can with this clear recipe.
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Reverse-Seared Tomahawk Steak with Triple-Cooked Chips, Chimichurri & Parma Ham-Wrapped Asparagus
A spectacular barbecue feast featuring a perfectly cooked reverse-seared tomahawk steak, crisp triple-cooked chips, fresh herbaceous chimichurri, and tender asparagus wrapped in Parma ham.
Serves
4
Preparation Time
1 hour 30 minutes
Cooking Time
1 hour 30 minutes
Ingredients
For the Tomahawk Steak
1 tomahawk steak, 1–1.5 kg (2¼–3¼ lb)
