Dirty Tomahawk Steak
(by Marcus Bawdon)
Serves:
1-2
Prep: 30 mins
Cook: 30 mins
Difficulty Level:
Easy
Pairing: Irish Stout (we like Guinness West Indies Porter)
Ingredients
Meat:
For the baste:
2 garlic cloves
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
3 sprigs of fresh flat-leaf parsley
3 tbsp coarse rock salt
Squeeze of fresh lemon
Method
Marcus Bawdon says: ‘I really urge you to give this method of cooking a go. The meat develops really deep flavours that will blow you away. Trust me, you will never look back.’
Use good quality lump charcoal and get the coals nice and hot in the grill. Wait for the flames to die down before cooking the steaks.
First, make the baste by blitzing all the ingredients in a food processor or using a hand blender until you have a bright green paste.
Brush the steak with some baste and place straight on the coals. Cook for a few minutes on each side, basting every now and again. Place the steaks on one side of the grill to smoke at 120°C, with the barbecue lid down for about 20 minutes until they reach the desired internal temperature of 115°F (46°C). Remove from the coals and rest for 10 minutes before carving.
MARCUS BAWDON
BBQ Legend
A vegetarian of 14 years, who dreamed about the perfect steak, from well reared cattle, and cooked over fire to perfection. He had this dream and wanted to share his journey.
Marcus AKA CountryWoodSmoke
Marcus has taught thousands of people to BBQ better at his UK BBQ School
He has written 3 books about cooking outdoors:
bestselling, ‘Food and Fire’
Best BBQ Book in the World Award-winning, ‘Skewered’
His most recent book is called ‘BBQ For All’
Marcus is also Consultant Editor of ‘The BBQ Mag’ a printed outdoor cooking magazine aiming to inspire people to cook outdoors all year round and published quarterly. You can find out more at www.thebbqmag.com
