FIRE-ROASTED TOMAHAWK STEAK WITH CREAMED CORN

Big, brash and bony, tomahawk steak always looks incredible on a pla er. But most people don’t know where to start with cooking it. This recipe shows you how to do it on a campfire or in the kitchen, so consider it your masterclass!

Preparation time 10 mins Cooking time 25 mins Serves 4

1.4kg tomahawk steak (on-the-bone

rib eye, from butchers) Sea-salt flakes and freshly ground

black pepper, to season

/ cup extra virgin olive oil Finely grated zest and juice of 4 limes 2 sprigs rosemary, finely chopped 4 ears corn

2 Tbsp unsalted bu er

1 brown onion, finely diced

4 cloves garlic, minced

1 tsp celery salt

1 cup white wine

1 cup thickened cream

/ cup walnuts, finely chopped

1 bunch thyme, finely chopped

1 tsp Greek seasoning

Cos salad, to serve

STEP 1 Use a sharp knife to cut fine parallel lines in steak, then season well. Rub with 2 tsp of the oil. Cook over a campfire or in a frying pan over medium heat for 12-14 minutes, turning regularly, until a deep caramelised crust forms.

STEP 2 Meanwhile, mix 2 Tbsp of the oil with zest, juice and rosemary in a saucepan and set over fire or stove on high heat. Boil briefly, then baste steak, cooking until medium. Set aside to rest.

STEP 3 Meanwhile, peel corn (reserve husks for tamales, page 33) and rub with remaining oil. Cook over fire or on a grill plate on medium heat for 10 minutes, until browned. Cool slightly, then cut kernels off corn.

STEP 4 Put bu er, onion, garlic and celery salt in a saucepan over medium heat and cook for 4-5 minutes, until so ened. Add corn, wine and cream. Simmer, then puree with a stick blender.

STEP 5 Mix walnuts, thyme and Greek seasoning. Carve steak and serve with creamed corn, walnut kibble and salad.