Angus Beef Tomahawk & Grilled Tiger Prawns

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15m prep

40m cook

4 servings

Country of origin: Italy
Difficulty: Easy

Ingredients:

  • 1 tomahawk steak
  • 2 prawns per person
  • 200g Datterino tomatoes,
  • 2tbps Italian extra virgin olive oil
  • 2tbsp BBQ sauce
  • 2 sprigs rosemary
  • 2 pcs baby gem lettuce
  • Salt and pepper to taste

Directions:

  1. Remove the beef from the fridge at least 30 minutes before cooking (this allows the meat to relax and results in a more tender steak.
  2. Defrost the prawns and devein.
  3. Add a splash of olive oil and grate 1 tbsp lemon zest and mix well with the prawns.
  4. Preheat the oven to 180c
  5. Chop1 spring of rosemary and mix with 1tbsp of olive and massage into the steak.
  6. Place on a baking tray and set aside.
  7. Heat a grill pan until smoking hot and sear the beef on both sides and then place in the oven for 30 minutes for medium rare
  8. Cut the lettuce in half and wash and dry.
  9. Wash the tomatoes
  10. Using the same pan, add the lettuce and tomatoes and char and then set aside.
  11. After 30 minutes remove the beef from the oven and place it on a wire rack for 10-15 minutes to rest
  12. Evenly spread the BBQ sauce onto the beef
  13. Chop the rosemary and sprinkle it on top of the beef
  14. Season the lettuce and tomatoes with salt and pepper.
  15. Place on the baking tray and cook for 5 minutes or until the tomato skins start to blister
  16. Using the same grill pan grill the prawns for 2 minutes on each side. Once cooked remove from the heat and squeeze the juice of 1 lemon on top
  17. Present the dish on a wooden board and place it in the centre of the table and allow the beef to be carved at the table.

Buon Appetito!

Recipe by @thebeardedbritchef