Tomahawk steak with sweet potato and chili salad and piementos
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portions
2
Ingredients
- 1 Tomahawk-Steak (400g)
- Bratöl
- Salz
- 1 Zweig Rosmarin
- 1 Zweig Thymian
- 25g butter
- Milled pepper
- 4 Süßkartoffeln
- 2 Zwiebeln
- 1/4 Spitzkraut
- 200 ml Weißwein
- ca. 500 ml vegetable stock
- 100 ml white vinegar
- 50 ml virgin olive oil
- ¼ bundle parsley
- 1 Chili (more to taste)
- 10 Piementos
- Salt
For the steak
For the sweet potato and chili salad
preparation
Tomahawk steak
Andi cooks the tomahawk steak on the rocket stove grill plate. With kindling, branches or tree bark, the rocket stove reaches high temperatures in a short time thanks to the chimney effect, which we need to sear the steak.
Salt the tomahawk steak well, add frying oil to the grill plate - or alternatively to a hot pan - and sear the steak well on both sides until a core temperature of 53° is reached. The right temperature is crucial for the perfect steak. It is best to insert the meat thermometer close to the bone, as this is where the meat takes the longest to cook, then cover the steak and leave to rest for 10 minutes.
The other option is to sear the meat on both sides and then cook it in a preheated Dutch oven, grill or oven at approx. 80° until the core temperature of 53° is reached. The steak must also rest for 10 minutes with this variant.
Then briefly fry the steak in butter, rosemary and thyme and baste with the butter.
Finally, season with a little ground pepper.
Sweet potato and chili salad
Finely dice the onions. Cut the sweet potatoes into small cubes and the pointed cabbage and chillies into fine strips.
Heat the oil in a pan, fry the onions first, then add the sweet potato and season generously with salt.
Now add the pointed cabbage and chillies, deglaze with the white wine and add the vegetable stock. Mix the white vinegar with olive oil and a little salt to make a vinaigrette and dress the salad with it.
To finish
Finally, fry the piementos on the griddle or in a pan and season with salt.
First remove the meat from the bone, then cut into thin strips and arrange on plates with the sweet potato and chili salad and the piementos.
