for 4 people

To prepare

1	Tomahawk steak (approx. 1 kg)

Chimichurri

3 tbsp	rice vinegar
¾ dl	olive oil
1 tbsp	mirin (rice wine)
1 tbsp	yuzukosho (japanese citrus-chilli paste)
1 stick	lemongrass, core finely chopped
1	garlic clove, finely chopped
1 bunch	coriander, finely chopped
1 bunch	flat-leaf parsley, finely chopped

Charcoal/gas/electric grill

2 tbsp	olive oil
¾ tsp	salt

How it's done

To prepare

Remove the meat from the fridge approx. 1 hr. prior to cooking.

Chimichurri

In a bowl, mix the rice vinegar with all the other ingredients up to and including the parsley, set aside.

Charcoal/gas/electric grill

Brush the meat with oil, season with salt. With the lid up, grill over/on a high heat (approx. 250 °C) for approx. 8 mins. on each side. (the core temperature should reach approx. 56 °C). Remove the meat from the grill, wrap tightly in foil and leave to rest for approx. 10 mins. Carve the steak, top with the chimichurri.

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