Chermoula Tomahawk and Tomatoes
There is a lot of searing, blistering, smoking and flaming going on here. And I’m loving it. Summer toms are the perfect partner for the chermoula, adding sweetness and acidity to cut through the richness of the meat. Tomahawks can be expensive, so don’t leave something this glorious to chance. Make sure you use a meat thermometer to get the right internal temperature.
Ingredients 7
1 tomahawk steak, approx. 1 kg
olive oil
salt, to season
black pepper, freshly ground, to season
185 g chermoula, see my recipe
500 g cherry tomatoes, on the vine
brown sugar
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Preheat your oven to 130˚C (265˚F).
Place the in a roasting pan and add 1 tablespoon of olive oil. Cover with salt and freshly ground black pepper and smear just enough to cover both sides (roughly 4 tablespoons).
Pop the pan in the oven and cook for 40 minutes or as soon as the internal temperature hits 40˚C (104˚F) internal temperature. Check from 30 minutes – all oven heats vary.
Place the , an additional 60 g (2 oz/1/4 cup) chermoula and a splash of olive oil in a roasting tin and cook in the oven for 25 minutes. The tomatoes will blister and begin to break down, creating the perfect sauce for your steak.
Preheat a barbecue grill plate to high. Sear the for a few minutes each side until you reach an internal temperature of 60˚C and the has caramelised and charred.
Let the steak rest in a warm spot for 10 minutes.
While the steak is resting, remove the from the oven. Season with salt, pepper and a pinch of brown sugar to temper the acidity. Add another tablespoon of and stir to combine. They should be caramelised and there should be quite a bit of juice in your pan.
To serve, place the on a large board or platter. Spoon over the and their juices. Season with salt and pepper and serve with extra on the side.
