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Argentinian Asado of Angus Reserve Tomahawk, Hasselback Potatoes, Chimmichurri Sauce, Pickled Cherries

Serves
4
Prep
20 mins
Cook
45 mins
Difficulty
Medium
Ingredients.
  • 4 x 900g Angus Reserve Tomahawk steaks
  • ½ cup raw caster sugar
  • ½ cup apple cider vinegar
  • 2 tsp sea salt flakes
  • 2 bay leaves
  • 8 cloves
  • 1½ cups cherries, pitted
  • 1 bunch parsley, finely chopped
  • 1 bunch oregano, finely chopped
  • 8 cloves garlic, minced
  • 2 long red chillies, seeded, finely chopped
  • 1 tsp ground cumin
  • ¾ cup extra virgin olive oil
  • 4 medium potatoes, peeled
  • sea salt flakes
  • freshly-ground black pepper
Method.
  • Preheat oven to 200ºC. Combine the sugar with three-quarters of the vinegar, sea salt flakes, bay leaves and cloves in a medium saucepan and bring to the boil. Place the cherries in a glass jar, add the hot vinegar mixture. Seal the lid, then set aside to cool.
  • Mix the herbs, garlic, chillies, cumin, ½ cup extra virgin olive oil and remaining vinegar. Season with salt and pepper.
  • Cut a series of fine parallel cuts into the potatoes, then arrange in a baking pan. Brush with 1 tbsp extra virgin olive oil and season with salt. Bake for 1 hour, until golden and crisp.
  • Season the steaks with salt and pepper, then brush with the remaining extra virgin olive oil. Cook on a hot barbecue grill for 12-15 minutes, turning several times, until medium-rare. Set aside to rest for 5 minutes, then carve and serve with the potatoes, herb sauce and cherries.
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