Tomahawk Steak

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steak chimichurriRecipe by: Riko Bartolome, Kapalua Private Chef

Prep Time: 45-60 minutes

Servings: 4

STEAK

  • 2 tomahawk or bone-in rib eye steaks
  • 1/4 cup whole butter
  • kosher salt
  • freshly cracked black pepper

Before seasoning, let the steaks sit at room temperature for 15 minutes.

CHIMICHURRI

  • 1/2 cup Italian parsley
  • 1/4 cup basil
  • 1/4 cup cilantro
  • 1 clove garlic
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon soy sauce
  • pinch of freshly cracked black pepper
  • pinch of crushed red chili flakes

SQUASH BLOSSOMS

  • 8 squash blossoms
  • 1 cup kabocha squash puree*
  • 2 egg yolks
  • 1/8 teaspoon Chinese five-spice powder
  • pinch of ground white pepper
  • 1/8 teaspoon kosher salt
  • tempura batter**
  • oil for frying

OATS

  • 1 cup whole-grain oats
  • 3 cups chicken stock or water
  • 2 tablespoons butter
  • 1 cup mixed variety of Hamakua mushrooms
  • kosher salt
  • freshly cracked black pepper
  • 2 tablespoons chopped chives

STEAK METHOD: Before seasoning, let the steaks sit at room temperature for 15 minutes.

CHIMICHURRI: Combine parsley, basil, cilantro, garlic, vinegar and lime juice. Puree with hand blender or food processor. Stir in the oil, soy sauce and spices. Refrigerate.

SQUASH BLOSSOMS: Combine squash puree (make-ahead instructions follow), spices and yolks. Mix, taste, and adjust if desired. Pipe approximately 1 tablespoon of mixture into each blossom. Heat oil to 375 degrees. Dip stuffed blossoms in tempura batter. Fry for 3 to 4 minutes. Transfer to paper towel. Season with salt while still hot.

* SQUASH PUREE
To prepare the squash puree, split the squash in half. Remove the seeds. Transfer to a foil-lined baking pan, flesh side down (skin side up). Coat with oil. Roast for 40 minutes at 375 degrees. Remove from heat and let cool. Scoop out pulp. Puree with hand blender or food processor. Can be prepared a day in advance.

** TEMPURA BATTER
Make batter by mixing 1 cup flour with 1/2 cup water.

FOR THE OATS: Bring stock to a boil. Stir in oats. Reduce heat to simmer. Cook for 4 minutes, stirring every minute. While oats are cooking, melt butter in a separate pan. Saute the mixed mushrooms in butter, cooking until mushrooms are soft or the butter starts to brown. Add to oats. Add chives. Salt and pepper to taste. Keep warm and set aside.

Back to the steak:  Liberally season the meat with salt and pepper. On medium heat, melt butter in a heavy skillet, then increase heat to high. Carefully sear steaks on one side until browned (about 4 minutes), basting with melted butter. Turn and brown the other side, basting as well, about 3 minutes. Remove from pan and let rest for 8 to 10 minutes, loosely covered with foil. Divide the steaks into desired portions.


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