Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chutney
To marinate
Charcoal/gas/electric grill
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.
| Note: | A Tomahawk steak is essentially a rib-eye steak with the rib bone still in tact. Tomahawk steaks are available over the counter in larger Coop stores. |
|---|---|
| Serve with: | Fregola sarda. |
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