Tomahawk Steak & Roast TOMATOES with Rosemary
RECIPE INFORMATION
Cooking time: 1 hour and 10 minutes
Feeds 4 to 6 people
INGREDIENTS
Steak
tomahawk steak (1.5 kg)
1 tbsp olive oil
1 bunch of silverbeat leaves trimmed and coarsely chopped
Roast tomatoes with rosemary
6 large ripe vine ripened tomatoes, quartered
250 g truss tomatoes
1 red onion, cut into wedges
2 garlic cloves, thinly sliced
1/2 cup of rosemary sprigs, leaves removed
2 small red chillies, thinly sliced375 ml (1 1/4 cup) extra-virgin olive oil
METHOD
1. Season tomahawk steak liberally with sea salt and a good grind of black pepper, then grill over medium to medium-high heat, turning occasionally, until cooked to your liking (35-40 minutes for medium). Transfer steak to a tray and set aside in a warm place to rest (15 minutes).
2. Meanwhile, for roast tomatoes with rosemary, combine ingredients in a flameproof pan that fits tomatoes in a single layer, then place pan on grill (you can also roast in an oven at 200C) and cook without disturbing until tomatoes are very tender (45-50 minutes). Drain off excess liquid and keep warm.
3. Heat olive oil in a separate pan, add silverbeet and garlic and stir occasionally until wilted (2-
4 minutes). Serve with sliced tomahawk steak and roast tomatoes.