- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- For 3 to 4 people
Ingredients
- 1
- Tomahawk steak, approximately 1 kg (2 lb.), at room temperature
- Olive oil
- Salt and pepper
- Chimichurri sauce
- 1 cup
- fresh parsley, chopped
- 250 ml
- 1 cup
- olive oil
- 250 ml
- 1/4 cup
- fresh basil, chopped
- 60 ml
- 2 tbsp
- oregano, chopped
- 30 ml
- 2 tbsp
- red wine vinegar
- 30 ml
- 3
- green onions, chopped
- 1
- garlic clove, minced
- 1 tsp
- pepper flakes
- 5ml
- Salt and pepper, to taste
Preparation
- Step 1
- Brush the steak with olive oil, then generously season with salt and pepper.
- Step 2
- In a bowl, combine all the ingredients for the chimichurri sauce. Set aside.
- Step 3
- Preheat the BBQ to medium-high heat. Oil the grill and sear the steak approximately 2 minutes on one side, or until grill marks are visible.
- Step 4
- Flip and sear the other side approximately 2 minutes. For rare doneness, continue cooking over indirect heat 15 or 20 minutes, or until internal temperature reaches 48°C (118°F).
- Step 5
- Remove your steak from the grill, place on a plate, and cover with aluminum foil. Let rest approximately 5 minutes.
- Step 6
- Serve with the chimichurri sauce and sautéed mushrooms if desired.
