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Impress your guests with this grilled tomahawk steak

Grilled tomahawk steak with tomato salad and quick-pickled onion

Hosting a barbecue?

Impress your guests with this easy summer recipe

G r i l l e d  t o m a h a w k  s t e a k 

w i t h  t o m a t o  s a l a d 

a n d  q u i c k - p i c k l e d  o n i o n

Summer just isn’t summer without a barbecue. And while we all love the usual meaty suspects, we can’t go past our jaw-dropping tomahawk steaks. Grilling the meat on the bone means locks in all the succulence, while the super-sized nature of these beauties means that one steak is enough to feed four. Which means less fussing around at the barbie, and more kicking back and relaxing. Isn’t that what summer is all about?

Prep time 20 minutes

Cooking time 30 minutes, plus 10 minutes resting

Serves 4


1 tablespoon olive oil

1 teaspoon finely chopped rosemary

1 small garlic clove, finely chopped

1 tomahawk steak, about 1kg, at room temperature

For quick-pickled onion

90 ml red wine vinegar

50 ml red wine

3 teaspoons caster sugar

3 thyme sprigs

1 large Spanish onion, sliced into rounds and separated into rings

For tomato salad

400 gm mixed cherry tomatoes, sliced or halved, depending on size

2 large ripe tomatoes cut into wedges

½ cup mint leaves

½ cup basil leaves

1 buffalo mozzarella, torn into rough pieces

50 ml extra-virgin olive oil

1 ½ tablespoons balsamic vinegar

Juice of ½ lemon, or to taste

1 small garlic clove, finely chopped

Grilled tomahawk steak with tomato salad and quick-pickled onion


  1. To make the quick-pickled onion, bring vinegar, wine, sugar, thyme and 80ml water to a simmer in a small saucepan over medium-high heat. Season to taste, add onion, remove from heat and stand to cool to room temperature. The quick-pickled onion will keep refrigerated for up to 2 weeks.
  2. Preheat a gas barbecue to medium-high heat. Combine oil, rosemary and garlic in a bowl, season to taste and brush over steak. Grill steak, turning occasionally, until browned and cooked to your liking (20-25 minutes for medium-rare). Transfer to a plate, cover loosely with foil and set aside to rest for 10 minutes. 
  3. While the steak rests, make the tomato salad. Arrange combined tomatoes, mint, basil and mozzarella on a serving platter. Whisk olive oil, vinegar, lemon juice and garlic in a separate bowl to combine and season to taste. Drizzle over tomato salad to taste.
  4. To serve, thinly slice the steak across the grain and serve with tomato salad and pickled onion.


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