meat RECIPE

Tomahawk Steak with Smoked Chili Chimmichurri

Ingredients

1 Shimo Wagyu Tomahawk Steak (approx. 3 lbs)

Coarse salt and black pepper, or your favourite steak rub

Smoked Chili Chimmichurri Sauce:

1 cup fresh flat-leaf parsley, finely chopped

3–4 cloves, garlic minced or grated

1 tablespoon fresh (finely chopped) oregano or 1–2 teaspoons dried

2 tablespoons red wine vinegar

½ cup extra virgin olive oil (adjust for desired consistency)

1 teaspoon chopped whole red chili (adjust for preferred heat level)

Salt & black pepper to taste (kosher or sea salt preferred)

Equipment: Weber Kettle, instant-read thermometer, tongs

Fuel:  lump charcoal such as hickory or maple

- Serves 4 -

HOW TO MAKE IT

  1. Pat the steak completely dry. Season generously with salt and pepper on all sides. Place on a wire rack uncovered in the refrigerator for 12–24 hours to dry the surface for a better crust.

  2. Set up the Weber for for two-zone cooking. Light a chimney of charcoal and place it on one side of the charcoal grate. Aim for a stable grill temperature of 225°–250° F ( 104°-121° C) .

  3. Place the steak on the cool side of the grill, away from the coals. Insert a thermometer probe. Cover with the lid, keeping the top vent open over the meat to draw smoke across it. Smoke until the internal temperature reaches 110° F (43° C)  (approximately 45–60 minutes, turning at 20 minutes to ensure both sides get a golden crust). We are looking for an internal temp of 130° F (54° C) .

  4. Let the steak rest for 10–15 minutes before slicing against the grain. Drizzle generously with the chimmichurri. Serve and enjoy!

Smoked chili chimmichurri sauce:

  1. Place your chilis on the prepared fire grill and char until soft.

  2. Finely hand-chop the parsley and fresh oregano. Avoid a food processor if you want a traditional texture; high-speed blades can make the herbs bitter.

  3. In a small bowl, mix the minced garlic, chopped herbs, chili, and salt.

  4. Stir in the red wine vinegar first, then slowly whisk in the olive oil. Let the sauce sit at room temperature for at least 15–30 minutes before serving. This allows the vinegar to mellow the garlic and the oil to soak up the herb flavors.

In partnership with Shimo