Tomahawk Steak & Roast TOMATOES with Rosemary

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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.

Johanna BostockComment