Tomahawk Steak With Plum Vine Tomato Salad and Rosemary Parmesan Hand Cut Chips For 2 People

Ingredients

 1 kg Grass Fed 35 Day Dry Aged Tomahawk Steak
 200 g Plum Vine Tomatoes Sliced
 125 g Mixed Leaves
 500 g Koffman's Washed Potatoes
 50 g Italian Parmesan Cheese
 1 bunch Rosemary
From Your Cupboard
 75 ml olive Oil
 1 tbsp White Wine Vinegar
 Sea Salt
 Freshly Ground Black Pepper
 1 tsp Caster Sugar (optional)
 ½ tbsp Grain or Dijon Mustard

Directions

1

Pre-heat the oven to 180°C. Peel the potatoes, then cut into large chips, (feel free to create any shape you would like). . Drizzle with oil and season with salt, pepper, and 1/3 of the rosemary, chopped. Place them onto a non-stick baking tray, laying them flat - use two trays if necessary. Make sure not to overcrowd them.

2

Roast the hand cut chips for 45-50 minutes, turning every so often. Once cooked, they should be golden and crisp with a light, fluffy centre. Start to cook the steak after the potatoes have been cooking for approx. 20mins

3

Season the steak well on both sides with sea salt, freshly-ground pepper, and a drizzle of oil and some picked rosemary.

4

Place a large roasting tray in the oven for 10 minutes to heat. Carefully remove the hot tray from the oven and place the steak onto it, sealing both the sides and the edges. Once sealed add the rest of the rosemary to the tray and place the steak on top of it. Replace the tray in the oven. Roast the steak for 8 minutes before using a spoon to cover the meat with the cooking juices. Turn the meat over and repeat again, then roast for a further 8 minutes. Make sure that the tray is covered in rosemary sprigs so that the meat does not touch the tray. Take the steak out of the oven, turn it over and cover it with foil. Allow it to rest whilst the potatoes finish cooking.

5

In a large bowl, mix together 1/4 tablespoon of mustard, 1 tablespoon vinegar and 3 tablespoons of olive oil. Season with salt, pepper, and a pinch of sugar. Slice the tomatoes into 1cm-thick slices and place in the bowl with the dressing, to season and coat.

6

Once the potatoes are cooked, remove from the oven and turn each chip over. Immediately grate over half the parmesan to cover each slice.

7

Slice the steak into 6 slices.

8

Put the marinated tomatoes into a serving bowl, place the mixed leaves into the bowl where the tomatoes were marinating and toss with any leftover dressing, placing on top of the tomatoes to serve. Grate the rest of the parmesan over the salad.

9

Arrange the sliced tomahawk steak onto a serving plate, accompanied by the parmesan hand cut chips.

Ingredients

 1 kg Grass Fed 35 Day Dry Aged Tomahawk Steak
 200 g Plum Vine Tomatoes Sliced
 125 g Mixed Leaves
 500 g Koffman's Washed Potatoes
 50 g Italian Parmesan Cheese
 1 bunch Rosemary
From Your Cupboard
 75 ml olive Oil
 1 tbsp White Wine Vinegar
 Sea Salt
 Freshly Ground Black Pepper
 1 tsp Caster Sugar (optional)
 ½ tbsp Grain or Dijon Mustard

Directions

1

Pre-heat the oven to 180°C. Peel the potatoes, then cut into large chips, (feel free to create any shape you would like). . Drizzle with oil and season with salt, pepper, and 1/3 of the rosemary, chopped. Place them onto a non-stick baking tray, laying them flat - use two trays if necessary. Make sure not to overcrowd them.

2

Roast the hand cut chips for 45-50 minutes, turning every so often. Once cooked, they should be golden and crisp with a light, fluffy centre. Start to cook the steak after the potatoes have been cooking for approx. 20mins

3

Season the steak well on both sides with sea salt, freshly-ground pepper, and a drizzle of oil and some picked rosemary.

4

Place a large roasting tray in the oven for 10 minutes to heat. Carefully remove the hot tray from the oven and place the steak onto it, sealing both the sides and the edges. Once sealed add the rest of the rosemary to the tray and place the steak on top of it. Replace the tray in the oven. Roast the steak for 8 minutes before using a spoon to cover the meat with the cooking juices. Turn the meat over and repeat again, then roast for a further 8 minutes. Make sure that the tray is covered in rosemary sprigs so that the meat does not touch the tray. Take the steak out of the oven, turn it over and cover it with foil. Allow it to rest whilst the potatoes finish cooking.

5

In a large bowl, mix together 1/4 tablespoon of mustard, 1 tablespoon vinegar and 3 tablespoons of olive oil. Season with salt, pepper, and a pinch of sugar. Slice the tomatoes into 1cm-thick slices and place in the bowl with the dressing, to season and coat.

6

Once the potatoes are cooked, remove from the oven and turn each chip over. Immediately grate over half the parmesan to cover each slice.

7

Slice the steak into 6 slices.

8

Put the marinated tomatoes into a serving bowl, place the mixed leaves into the bowl where the tomatoes were marinating and toss with any leftover dressing, placing on top of the tomatoes to serve. Grate the rest of the parmesan over the salad.

9

Arrange the sliced tomahawk steak onto a serving plate, accompanied by the parmesan hand cut chips.

Tomahawk Steak With Plum Vine Tomato Salad and Rosemary Parmesan Hand Cut Chips For 2 People