Tomahawk Steak with Hasselback Potatoes

Method:

Pre-heat the oven to 200°C.

Turn your BBQ on to its highest setting and close the lid (if it has one).
 
Hasselback cut your potatoes. This means slicing them about halfway through at roughly 2mm intervals. You want to be careful you don’t go too deep and cut the potato in two! Put them into a small baking dish, drizzle with a little olive oil and scatter with sea salt. Bake for 40 minutes or until the slices start to pull apart.

Melt the butter and olive oil in a small frying pan then remove the potatoes from the oven and drizzle with this mixture then scatter over the rosemary, pulling the leaves form the stem. Return to the oven, increase the heat to 220°C and bake for further 20 minutes or until golden brown and crunchy.

Cut the top of the garlic bulb to reveal the cloves. Drizzle with olive oil then wrap in tin foil and bake alongside the potatoes until soft and caramelised.

Rub the steak with olive oil then season generously with sea salt and freshly ground black pepper. Sear the steak for 3-4 minutes on each side then close the lid and cook until done to your liking. We cooked ours at around 200°C with the BBQ lid shut for around 18 minutes or so. You can finish the steak off in the oven covered in tin foil if you don’t have a lid on your BBQ. Once cooked, remove from the BBQ, cover loosely with tin foil and leave for 5 minutes before slicing thickly. Serve with the hasselback potatoes and the wilted spinach or seasonal greens.