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GARLIC-RUBBED ANGUS RESERVE TOMAHAWK STEAK WITH LEMON OLIVE OIL, BABY POTATOES & GRILLED TREVISO

Serves
4
Prep
20 mins
Cook
20 mins
Difficulty
Medium
Ingredients.
  • 4 x Angus Reserve Tomahawk steaks
  • 4 cloves garlic, minced
  • sea salt flakes
  • freshly-ground black pepper
  • 1 cup extra virgin olive oil
  • 4 lemons, thickly sliced zest
  • 4 bay leaves
  • 2 sprigs thyme
  • 4 cups small potatoes
  • ½ head Treviso
Method.
  • Rub the steaks with garlic, season with salt and pepper, then drizzle with half the extra virgin olive oil. Set aside.
  • Combine the lemon zest, bay leaves, thyme and ½ a cup of the extra virgin olive oil in a small saucepan. Simmer gently for 3 minutes. Set aside to cool, then strain.
  • Steam the potatoes until just tender. Toss the Treviso in the remaining olive oil, season with salt, then barbecue over a moderate heat for 4 minutes, until lightly blackened.
  • Cook the steaks over a moderate barbecue grill for 16 minutes, turning regularly, until medium-rare. Set aside to rest, then serve with the Treviso and potatoes, topped with lemon olive oil.
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