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 light 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

Angela Hartnett prepares this recipe with French fries for Nick Grimshaw and guests Ewan McGregor & Charley Boorman on episode 21, season 7 of Dish, the Waitrose podcast. To start, they enjoy haggis bon bons with whisky sauce and three types of pâté: our Smoked Mackerel Pâté and Pâté de Campagne, and Findlater's Chicken Liver Pâté. Nick serves negronis (swapping gin for Tequila) and Pentire Non-Alcoholic Coastal Spritz, then the meal is paired with Journey's End Sir Lowry Cabernet Sauvignon and Brewdog Wingman Alcohol Free Session IPA.

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Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
Plusresting

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1kg British Beef Tomahawk Bone-in Rib Steak
2 tsp Cooks' Ingredients Gochujang Chilli Paste
2 clove/s garlic, crushed
1 tsp light 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 light 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 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, soy, 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.

When preparing this recipe on the Dish podcast, Angela Hartnett serves French fries that she deep fries for crunch and flavour.

And to drink...

This recipe is paired with Journey's End Sir Lowry Cabernet Sauvignon on episode 21, season 7 of Dish, the Waitrose podcast. This full-bodied Cabernet Sauvignon is barrel aged for 18 months and packed with dark plum, blackcurrant and smoky spice.

Typical values per serving when made using specific products in recipe