for 4 person

Chutney

1 tbsp	olive oil
1	red onion, finely chopped
450 g	peaches, thinly sliced
2 tbsp	coarse cane sugar
2 tbsp	white wine vinegar
2 tbsp	water
4 sprig	rosemary, finely chopped
¼ tsp	salt
a little	pepper

To marinate

2 tbsp	olive oil
2	garlic cloves, squeezed
1	Tomahawk steak (approx. 1 kg)
¾ tsp	salt
a little	pepper

Charcoal/gas/electric grill

½ tsp

sea salt

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.

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