Ingredients:
Tomahawk Steak:
- 1U.S. beef Tomahawk Steak, about 1kg
- 1 cup soy sauce
- 1-½ teaspoons kosher salt
- ½ teaspoon pepper
- Finishing salt, such as Maldon (optional)
Sweet Potato Purée:
- 4 cups diced, peeled sweet potatoes
- 2 cups whole milk
- 1 tablespoon butter
Grilled Brussels Sprouts:
- 20 Brussels sprouts, trimmed and halved
- 3 tablespoons plus 1 teaspoon grapeseed oil
- 1 small Granny Smith apple, cored and cut into 1cm slices
- 1 tablespoon fresh lemon juice
Preparation:
- Place U.S. beef Tomahawk Steak and soy sauce in 23cm by 33cm baking dish; turn steak to coat. Cover baking dish and marinate in refrigerator 20 minutes; turning once.
- To prepare Sweet Potato Purée, add milk to medium sauce pan, heat over medium heat 3 to 5 minutes. Add potatoes and simmer 15 to 18 minutes until potatoes are tender. Strain potatoes; reserving milk. Add potatoes, 2 tablespoons reserved milk and butter in food processor or blender. Pulse on and off for 1 to 2 minutes or until smooth, adding additional reserved milk as needed. Season with salt and pepper, as desired.
- Remove steak from soy sauce; discard soy sauce. Pat steak dry with paper towel. Season steak with salt and pepper, as desired. Place steak on grid over preheated gas grill. Grill steak, covered, 40 minutes, for medium rare (57°C) to medium (66°C) doneness, turning occasionally. Remove steak from grill; transfer to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise to reach 63°C for medium rare; 71°C for medium.)
- To prepare Grilled Brussels Sprouts, place sprouts, apples and 3 tablespoons oil in medium bowl; toss to coat. Place sprouts and apples on preheated gas grill, cut side down. Grill, uncovered, 1 to 2 minutes until grill marks appear. Remove from grill; set aside. Heat remaining 1 teaspoon oil in medium oven-proof skillet on grill. Add sprouts, cover and cook 5 to 8 minutes. Dice grilled apples; add to skillet. Stir in lemon juice and season with salt and pepper, as desired. Keep warm.
- Serve steak with Grilled Brussels Sprouts and Sweet Potato Purée.