Tomahawk Steak with Tomato Salsa and Blistered Padrón Peppers

OVERVIEW

This is relaxed sharing-style meal with a showstopping cut of meat as its centrepiece. Big and beautiful, the tomahawk is a ribeye taken from the fore-rib, with loads of lovely marbling and the bone left in place for even greater depth of flavour.

PREPARE THE SALSA

Remove the steak from the fridge around 30 minutes before cooking. Lightly rub with rapeseed oil and season generously with sea salt.

Place the diced red onion into the sherry vinegar and leave for around 15 minutes to soften and mellow.

Mix the diced tomatoes with the garlic, basil and olive oil. Add the onion and vinegar, then season lightly with sea salt and black pepper.

SET UP YOUR EGG

Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 180°C-200°C.

Place the steak directly onto the hot grid. Cook for around 10-15 minutes until the internal temperature reaches 48°C-50°C for a medium rare finish, turning regularly to develop good colour and light charring on all sides. Remove from the EGG and rest for 8-10 minutes.

GRILL THE PEPPERS

While the meat rests, cook the padrón peppers on the grid, turning occasionally until blistered and lightly charred, then season with Cornish sea salt.

Slice the steak and arrange on a large serving platter. Finish with a small pinch of sea salt and black pepper. Spoon over a little of the tomato salsa and dressing, leaving plenty of the steak visible.

Serve with the remaining tomato salsa, mixed salad leaves and blistered peppers.