Tomahawk steak with spicy dipping sauce

Name: Tomahawk steak with spicy dipping sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 kg British Beef Tomahawk Bone-in Rib Steak; 2 tsp Cooks' Ingredients Gochujang Chilli Paste; 2 clove/s garlic, crushed; 1 tsp Kikkoman Ponzu Lemon Soy Sauce; 1 tbsp Chinese rice vinegar; 2 tsp sesame seeds, toasted; 45 g mayonnaise; 1 tsp sriracha chilli sauce; 300 g Strong Roots Oven Baked Sweet Potato Fries

The mighty tomahawk steak is a bone-in cut that's perfect for special occasions. If you can't find one, a côte de boeuf is a good alternative.

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1kg British Beef Tomahawk Bone-in Rib Steak
2 tsp Cooks' Ingredients Gochujang Chilli Paste
2 clove/s garlic, crushed
1 tsp Kikkoman Ponzu Lemon Soy Sauce
1 tbsp Chinese rice vinegar
2 tsp sesame seeds, toasted
45g mayonnaise
1 tsp sriracha chilli sauce
300g Strong Roots Oven Baked Sweet Potato Fries

For the greens

200g baby leaf greens, cut into ribbons
1 salad onion
2 tsp Kikkoman Ponzu Lemon Soy Sauce
2 tbsp lime juice
1 tbsp toasted sesame oil

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.
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.
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.
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 when made using specific products in recipe