Tomahawk Steak with Chimichurri Sauce: A Grill Masterpiece

Tomahawk Steak with Chimichurri Sauce: A Grill Masterpiece

Impress your family and friends with a perfectly grilled tomahawk steak topped with vibrant, tangy chimichurri sauce. This recipe is simple yet delivers restaurant-quality flavor, making it ideal for weekend barbecues or special celebrations. Let’s dive into how to create this mouthwatering dish!


Ingredients

For the Steak:

  • 2 tomahawk steaks (about 2 inches thick)
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (optional for added smokiness)

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh oregano, finely chopped (optional)
  • 3 garlic cloves, minced
  • 1/2 teaspoon red chili flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


Instructions

1. Prepare the Chimichurri Sauce

  1. Combine Ingredients: In a mixing bowl, add parsley, oregano, garlic, chili flakes, red wine vinegar, and olive oil. Mix well.
  2. Season: Add salt and pepper to taste. Let the sauce sit at room temperature for at least 20 minutes to allow the flavors to blend beautifully.

2. Season the Steaks

  1. Bring to Room Temperature: Remove the steaks from the fridge and let them rest at room temperature for about 30 minutes.
  2. Season Generously: Drizzle olive oil over the steaks and rub evenly. Sprinkle sea salt, black pepper, garlic powder, and paprika for a bold flavor profile.

3. Preheat and Prepare the Grill

  1. Preheat the Grill: Heat your grill to high (450°F–500°F). If using charcoal, set up a two-zone fire for direct and indirect cooking.
  2. Oil the Grates: Lightly oil the grill grates to prevent the steaks from sticking.

4. Grill the Steaks

  1. Sear the Steaks: Place the steaks over direct heat and sear for 3–4 minutes per side, creating a flavorful crust.
  2. Finish Cooking: Move the steaks to indirect heat and cook for an additional 10–15 minutes, flipping occasionally, until the internal temperature reaches your desired doneness:
    • Medium-rare: 130°F (54°C)
    • Medium: 140°F (60°C)
  3. Let It Rest: Remove the steaks from the grill and let them rest for 10 minutes before serving.

5. Serve with Chimichurri Sauce

  1. Plate the Steaks: Arrange the grilled tomahawk steaks on a serving platter.
  2. Top with Sauce: Generously spoon the chimichurri sauce over the steaks. Serve additional sauce on the side for extra flavor.

Tips for the Perfect Tomahawk Steak

  • Use a Thermometer: To achieve your preferred doneness, use a meat thermometer for accuracy.
  • Let It Rest: Resting is crucial for juicy, tender steaks.
  • Fresh Herbs: Use fresh parsley and oregano for the most flavorful chimichurri sauce.

Why You’ll Love This Recipe

The combination of smoky, char-grilled tomahawk steak and zesty chimichurri sauce creates an unforgettable meal. It’s simple to prepare yet visually stunning and packed with bold, fresh flavors. Perfect for impressing guests or indulging in a treat-yourself dinner.


Fire up the grill and make this tomahawk steak with chimichurri sauce your new go-to recipe for special occasions or backyard gatherings. It’s a guaranteed crowd-pleaser!

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