All Fired Up with Chef Nico Reynolds
- Remove your steak from the fridge at least 2 hours before you want to cook.
- For the steak seasoning, combine the ingredients together in a small bowl. Place the steak on a board and season liberally on both sides.
- Set up your BBQ with sides of direct and in-direct heat.
- Grill the steak over a high heat on the direct side of the BBQ to get a good sear. Grill for 4 mins each side (don’t be afraid to move it around if it starts to flare up). Leave on the in-direct side of your grill until at the desired temperature of 54C for medium rare, and 71C for well done.
- Place the steak on a lipped tray and add the butter, lemon zest and chopped thyme, then cover with foil and allow to rest for at least 15 minutes.
- Whilst the steak rests, make the chimichurri. Place the red wine vinegar, chopped onion, garlic, oregano and chilli flakes into a bowl and stir to combine. Let the sauce sit for 10 mins before adding the oil, parsley and coriander.
- Slice the steak thinly and drizzle over the buttery juice then spoon over the chimichurri to serve.
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Tomahawk beef steak
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