It's the season for getting together with family and friends, and what better dish to bring along than a tomohawk steak recipe! Try Lyndey Milan's BBQ tomahawk steak with cherry compote recipe.
Choose a juicy medium to full-bodied red with this steak dish. We suggest a Barossa Shiraz which has the juicy fruit sweetness to complement both the beef and the compote.
1/3 cup (80ml) extra virgin olive oil
1 small or ½ large red onion, finely chopped
2 cups (130g) pitted whole cherries
2 sprigs fresh rosemary
¼ cup (60ml) red wine
1 tablespoon (20ml) caramelised balsamic or vincotto
1 teaspoon brown sugar, or to taste
Salt and freshly ground black pepper
2 x 900g Tomahawk steaks
6 (425g) corn cobbettes
2 bunches asparagus, trimmed
Recipe by Lyndey Milan
Photography John Paul Urizar
Styling Michaela Le Compte
Food Prep Sarah-Jane Hallet
1. For the compote: Heat the ¼ cup oil in a medium frying pan over medium heat. Add the onion and cook until softened, about 3–4 minutes, stirring occasionally. Squash cherries with a potato masher and add them and their juice to the onion with rosemary, red wine, balsamic and sugar. Bring to the boil, then reduce heat and simmer for a few minutes, squashing cherries again with potato masher. Simmer a couple of minutes more until mixture is thickened. Season to taste. Can be eaten warm or cold.
2. Bring steak to room temperature. Pre-heat the BBQ to hot.
3. Season the steak well. Sear on all sides, including the thick edge. Lower the temperature to medium, close the hood and cook for 15 minutes. Check the internal temperature using a meat thermometer, if you have one. For medium rare, remove the meat from the BBQ at 55-60ºC as the temperature will rise while resting to 60–65ºC. Rest in a warm place, covered loosely with foil, for 15 minutes.
4. Meanwhile, brush corn and asparagus with remaining oil. Place corn on BBQ when you remove the steak, and close lid. Cook for 10 minutes, turning half way. Then add asparagus for another 5 minutes, turning
5. To serve: take steak to table on a board, hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Serve with cherry compote,
corn and asparagus.