GRILLED TOMAHAWK WITH BURNT ONION AND CHIMICHURRI

SERVES 4

4 onions

1.4 kg tomahawk steak at room temperature 2 tbsp olive oil

Quality flaked salt to taste

100 ml sherry vinegar

50 g butter

CHIMICHURRI

1 bunch coriander, leaves picked 2 garlic cloves

¼ bunch thyme, leaves picked ½ bunch oregano, leaves picked ½ cup olive oil

¼ cup sherry vinegar

1 tsp black pepper

½ tsp salt

1 tsp chilli flakes

1 tsp dried oregano

1 tsp sugar

Preheat the oven to 200°C. Put the onions, skin and all, in a roasting tin and bake for 25 minutes.

While the onions cook, season the steak by coating your hands in the oil, then massaging it into the steak. From a height, sprinkle the salt very evenly over, then place on a massive pan, plancha or barbecue over a very high heat. Since the steak is so large and often pans don’t have consistent heat throughout, it can be a challenge to cook the steak evenly. I find the best way to do this is to constantly rotate the steak by 90 degrees. After about

5 or 6 minutes, flip the steak and repeat on the other side. Remove from the heat and rest it in a nice warm place, either on top of the oven or near the stove.

Once the onions are cooked, cut them in half, still keeping the skin on. Use tongs to handle them, as they will be hot. Get a large frying pan very hot and, again using tongs, sear the cut side of the onions until blackened and burnt-smelling. Return the onions to the roasting tin, cut side up, and top each onion with the vinegar and butter. Put them back in the oven at 160°C for 20 minutes. For the chimichurri, pulse all the ingredients in a blender. You want a paste-like consistency – you don’t want to puree it.

Return the pan or barbecue you cooked the steak on to a high heat, then reheat the steak for about 2 minutes on each side.

Place the onion halves on a large serving platter and pour some of the chimichurri where the steak will sit. Slice the steak and then season with more of your best flaked salt. Place it on top of the chimichurri, then drizzle over the remaining chimichurri and serve.