Aged Tomahawk with Chimichurri
BROUGHT TO YOU BY Ninja Kitchen
INGREDIENTS
Aged tomahawk (We recommend 44 Day Aged Matangi Meats)
Olive oil
Salt flakes & cracked pepper
Chimichurri
⅓ cup Italian parsley finely chopped
3 garlic cloves
⅓ cup olive oil
½ teaspoon salt
½ teaspoon cracked pepper
1 teaspoon dried oregano
1 teaspoon chili flakes
2 tablespoons red wine
METHOD
Remove your tomahawk steak from the fridge 1 hour before cooking
Set up your Ninja Woodfire Electric BBQ Grill & Smoker and fill your pellet hopper with Ninja Woodfire pellets. Turn the dial to Grill & press Woodfire Flavour. Set Grill to High, select Preset, then use the right arrows to select Beef and the left arrows to select Doneness. Select Start and let the Ninja Woodfire Electric BBQ Grill & Smoker preheat.
Add a generous amount of olive oil onto your tomahawk steak then season with salt and pepper
Once the grill has preheated, stick the tomahawk into the grill and insert the probe into the thickest part of the meat
The Ninja Woodfire Electric BBQ Grill & Smoker will sound an alarm when it is time to flip the tomahawk over.
Once the Ninja Woodfire Electric BBQ Grill & Smoker alarms that it has finished, remove the tomahawk steak and rest for 5 minutes before slicing.
Chimichurri
Combine all ingredients and mix well.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.