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Tomahawk steak with spicy dipping sauce, ponzu-dressed greens, fries & sriracha mayo
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1kg British Beef Tomahawk Bone-In
2 tsp Cooks’ Ingredients Gochujang
2 cloves garlic, crushed
1 tsp Kikkoman Ponzu Lemon Soy
1 tbsp Chinese rice vinegar
2 tsp sesame seeds, toasted
1 tsp sriracha sauce
300g pack sweet potato fries
For the greens
200g Baby Leaf Greens, cut into ribbons
1 Continental Salad Onion
2 tsp Kikkoman Ponzu Lemon Soy
2 tbsp lime juice
1 tbsp toasted sesame oil
1. Preheat the barbecue, or cook in the oven according to pack instructions. Sprinkle ¼ tsp salt all over the steak. Set aside. Mix the gochujang with ½ the garlic, the ponzu soy, rice vinegar, 2 tbsp water and sesame seeds. In another bowl, mix the mayonnaise with the remaining garlic and sriracha. Cover everything and chill until required.
2. Preheat the oven to 200°C, gas mark 6 and cook the sweet potato fries according to pack instructions. Bring a large pan of water to the boil.
3. Just before cooking the steak, drop the greens into the water for 2 minutes, then drain. Toss in a bowl with the salad onion, ponzu,
lime juice and sesame oil. Chill until required.
4. When the barbecue coals are covered in white ash, cook the beef for 10 minutes with the lid on (use an upturned roasting tin or disposable foil tray if your barbecue is not lidded). Turn and cook for 10 more minutes for rare (11 minutes each side for medium, 12 minutes for well done). Leave to rest for 5 minutes, then slice and serve with the dipping sauce, dressed greens, sweet potato fries and spicy mayo.
Cook’s tip To prevent the outside of the meat from burning, stand by the steak as it cooks with a pint of water to hand. As soon as flames flare up, dampen the heat down by flicking water on the coals until it dies down.
Typical values per serving:
This recipe was first published in June 2021.
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