Grilled Tomahawk with Fire-Roasted Veggies π₯©π₯ππ
This vibrant dish brings bold flavors with a perfectly grilled tomahawk steak, charred citrus, and a colorful medley of roasted vegetables.
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Ingredients:
For the Tomahawk Steak:
β’ 1 Tomahawk ribeye
β’ Olive oil
β’ Salt & pepper
β’ Fresh parsley (for garnish)
Veggies & Extras:
β’ Cherry tomatoes (red & yellow)
β’ Baby potatoes (boiled then grilled)
β’ Pearl onions or quartered yellow onions
β’ Lemons (halved)
β’ Roasted garlic cloves
β’ Grilled bell peppers
β’ Optional: caper relish or herb chimichurri
Side Salads:
β’ Tomato & parsley salad
β’ Crumbled feta or herbed cottage cheese
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Instructions:
1. Grill the Steak:
β’ Rub steak with olive oil, salt, and pepper.
β’ Grill over high heat 4β5 mins per side to sear.
β’ Move to indirect heat or oven until desired doneness.
β’ Let rest 10β15 mins before serving.
2. Char the Veggies:
β’ Toss onions, lemons, and potatoes with oil and salt.
β’ Grill until golden with visible char marks.
β’ Grill tomatoes on the vine until blistered.
3. Optional Relish:
β’ Mix chopped capers, herbs, olive oil, garlic for a bright dressing.
4. Serve:
β’ Plate steak with grilled veggies around.
β’ Garnish with fresh parsley and lemon juice drizzle.
β’ Serve with light sides like the tomato salad or feta.
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Big flavor. Bold colors. Total showstopper.
Perfect for an al fresco dinner!