Summer’s coming! Hugh Acheson is ready and put together a simple but spectacular summer meal featuring our American Wagyu Tomahawk Steak. Simply indirect grill the steak, top the with Chimichurri, put the Farro Salad on the side and you’re in business.
Chef Hugh Acheson
The Tomahawk Steak I had was almost 4 pounds in weight and 3 inches thick at its thickest spot. It was a beauty.
Build a charcoal fire on one half of your grill. The indirect use of that is placing the meat over the vacant space, as opposed to directly over the coals. This allows for a thicker steak to slowly come up to temperature and when it hits around 115F I move it over to the hot coal side and char it nicely on both sides to finish. The ideal mid-rare is about 122F and then its removed and rested for ten minutes on a plate before carving.
Chimichurri is an herb and chile sauce native to Argentina. It is your grilled meat friend. It is also so easy to make.
You could use black eyed peas, wheat berries, pearled barley, really anything in the grain/ legume world.
2 cloves garlic, shaved very thinly
1 teaspoon kosher salt
1 large shallot, minced
1 red Fresno chile, seeded and minced
1 cup minced flatleaf parsley
1 cup freshly chopped mint leaves
¾ cup extra virgin olive oil
¼ cup red wine vinegar
1 bunch of scallions
1 teaspoon canola oil
2 cups cooked farro
2 cups chopped tomatoes
1 cup diced cucumber
2 tablespoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
2 tablespoons toasted white sesame seeds
1 teaspoon kosher salt
freshly ground black pepper to taste
1 tablespoon kosher salt
1 teaspoon toasted coriander seed, ground
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 Snake River Farms Tomahawk Steak
Combine the salt and the spices. Liberally season the meat on the chop with the spice rub. Place in fridge for four hours, uncovered.
Prepare a charcoal grill with the coal providing direct heat to half of the grill surface and no coals on the other half. As the coals burn down to a hot gray, take the steak out of the fridge to bring it up to room temperature.
Once the coals are gray and ready place the steak on the indirect side of the grill. Turn it every five minutes, giving both sides equal time, for a total indirect cooking time of about 30 minutes.
BUT you need a thermometer for this. I use a ThermaPen which is a wonderful device. When the temp hits 115F move the steak over to the direct heat side and char each side for about two minutes. The temp on the interior of the steak should be about 122F. Remove the steak from the heat. If you want it more done just slide it back to the indirect side and cook it longer.
Place the steak on a platter and REST IT FOR TEN MINUTES.
Carve the meat against the grain. Serve with the chimichurri and the farro salad. Yum.
Final note: give the bone to the luckiest dog of all time.
HUGH ACHESON is the author of the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH: Southern Flavors Reinvented for Your Kitchen, Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks, and THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruits. He is a chef/partner of the Athens, Georgia, restaurants 5&10, The National, the Atlanta restaurant Empire State South, and The Florence in Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.