Tomahawk Steak with Chimichurri

INGREDIENTS

For the steak

• 1  Grass-Fed Tomahawk Steak
• Salt & Pepper
• Olive oil

For the Chimichurri

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 4 cloves garlic, finely chopped or minced
• 1 red chili, deseeded and finely chopped (yield about 1 tablespoon)
• 3/4 teaspoon dried oregano
• Coarse salt
• Black pepper

PREPARATION

1. To make the Chimichurri, mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.)
2. Dry the tomahawk steak with paper towels and season generously with salt and pepper. Let it sit and come to room temperature.
3. Wrap aluminum foil around the rib bone.In a cast iron skillet or oven-proof pan, on high heat, add olive oil and wait till it is smoking. Sear the tomahawk steak on, 1 min for one side, before lowering to medium-high heat and cook it for 5 mins. Flip it over and cook for another 3 mins.
4. Transfer to a pre-heated oven of 180 degree C and roast for about 10 mins or until the internal temperature is about 52 degree C. Remove from oven.
5. Let the steak rest for 10 minutes before carving and serving.
6. Serve chimichurri on the side in a dip bowl with the carved Tomahawk steak (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over.