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Tomahawk with Chimichurri & Chili Sauce

Author: Scott Moiser
Serves: 4

This recipe comes from grillmaster Scott Moiser and our friends at Snake River Farms.

Grill master Scott Moiser is a guy who knows how to cook a tomahawk steak. Along with his wife Alex (a trained chef) and his friend Andre Canaparo (co-host of the food-oriented podcast The Stew), Scott decided to take on the Tomahawk and pairs it with asparagus, chimichurri & chili sauce.

This recipe comes from our friends at Snake River Farms.

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Ingredients

Tomahawk Steak

Asparagus

  • 3 bunches of asparagus
  • Salt
  • Pepper
  • Olive oil
  • Lemon

Chimichurri

  • 1/4 cup shallots, minced
  • 1/4 cup flat leaf parsley
  • 1/2 cup fresh oregano
  • 1 tablespoon garlic, minced
  • 3/4 teaspoon kosher salt (or to taste)
  • 1/2 tablespoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive Oil
  • 1/4 cup red wine vinegar
  • A dab of honey

Chili Sauce

  • 4 ounces California dried chiles
  • 4 cloves garlic
  • 1 tablespoon whole cumin seed
  • 1/4 cup red wine vinegar
  • 1 tablespoon soy sauce
  • 1 lemon
  • 1/2 cup olive oil
  • Salt to taste
  • Agave syrup to taste
  • 1 tablespoon fish sauce