Tomahawk Steak with Chimichurri Sauce
recipe

A delicious Tomahawk steak perfect for grilling, complemented by a vibrant Argentine chimichurri.
Preparation Time: 2 hours
Serving Size: 2-4 servings

Ingredients:

- 1 Tomahawk steak (approx. 1-2 kg)
- Salt
- Black pepper
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Chimichurri Sauce:

- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 3-4 garlic cloves, crushed
- ½ cup red wine vinegar
- 1 cup olive oil
- Salt to taste
- Black pepper to taste
- ½ tsp chili powder (optional)

Instructions:

1. Take the Tomahawk steak out and let it come to room temperature for about 30 minutes before grilling.
2. Season the steak generously with salt and black pepper on both sides.
3. Preheat your grill to medium heat. Grill the steak for about 45-60 minutes, turning regularly until it reaches your desired internal temperature (e.g., 55-60 °C for medium).
4. Meanwhile, prepare the chimichurri sauce: In a bowl, mix all the chimichurri ingredients until well combined.
5. Once grilled, remove the steak from the grill and let it rest for 10-15 minutes before slicing.
6. Serve the sliced steak with the chimichurri sauce drizzled on top.

Nutritional Information (per serving, approx. 200g steak):

- Energy: 450 kcal
- Protein: 45 g
- Fat: 30 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Salt: 0.5 g

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