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Grilled Tomahawk steak with green peppercorn and BBQ onion relish https://www.metro.ca/userfiles/image/recipes/tomahawk-poivre-vert-relish-oignon-bbq-11569.jpg PT15M PT30M PT45M
Heat the oil in a pot. Add the onion, garlic, bay leaves, and chili peppers. Cook for 4 to 5 minutes.Add the paprika, mustard, and salt. Cook for 30 seconds.Add the remaining ingredients for the relish. Cook on low for 20 to 25 minutes or until you get a creamy texture. Set aside.Grind the green peppercorn and salt with a mortar and pestle. Set aside.Brush the oil onto the steak. Season with salt, pepper, and the green peppercorn mixture.Cook the steak in the oven at 180 C (350°F) for 15 to 18 minutes (or until the internal temperature reaches 48 C (118 F). Remove from the oven. Let rest.End by searing the meat in a hot pan.Let rest for 10 minutes before slicing.Serve with the BBQ onion relish.Note:Unlike a regular steak, a tomahawk steak cooks from the inside out. That’s why it’s preferable to cook it at a low temperature first and then finish by searing (that way the steak will remain juicy).
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relish: 2 tablespoons (30 ml) olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 2-3 bay leaves 2-3 small chili peppers 2 tablespoons (30 ml) smoked paprika 2 tablespoons (10 ml) ground mustard 1 teaspoon (5 ml) salt 1 can (400 g) crushed tomatoes 1/2 cup (125 ml) brown sugar 1/3 cup (80 ml) Worcestershire sauce 1/4 cup (60 ml) maple syrup 1 tablespoon (15 ml) red wine vinegar 2 tablespoons (30 ml) green peppercorns 2 tablespoons (30 ml) sea salt steak: 1 Tomahawk steak 2 tablespoons (30 ml) olive oil
Grilled Tomahawk steak with green peppercorn and BBQ onion relish

Grilled Tomahawk steak with green peppercorn and BBQ onion relish

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4
Main course
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • relish:
  • 2 tablespoons
    (30 ml)
    olive oil
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    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


  • 1
    onion, finely chopped
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    Flyer Deal  (1)
    ORGANIC VIDALIA SWEET ONIONS

    ORGANIC VIDALIA SWEET ONIONS

    $3.99 ea.

    2 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 3
    garlic cloves, finely chopped
  • 2-3
    bay leaves
  • 2-3
    small chili peppers
  • 2 tablespoons
    (30 ml)
    smoked paprika
  • 2 tablespoons
    (10 ml)
    ground mustard
  • 1 teaspoon
    (5 ml)
    salt
  • 1 can
    (400 g)
    crushed tomatoes
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    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $4.99 ea.

    284 g PRODUCT OF MEXICO


    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg


  • 1/2 cup
    (125 ml)
    brown sugar
  • 1/3 cup
    (80 ml)
    Worcestershire sauce
  • 1/4 cup
    (60 ml)
    maple syrup
  • 1 tablespoon
    (15 ml)
    red wine vinegar
  • 2 tablespoons
    (30 ml)
    green peppercorns
  • 2 tablespoons
    (30 ml)
    sea salt

  • steak:
  • 1
    Tomahawk steak
  • 2 tablespoons
    (30 ml)
    olive oil
    You might like:

    Flyer Deals  (2)
    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

Heat the oil in a pot. Add the onion, garlic, bay leaves, and chili peppers. Cook for 4 to 5 minutes.

Add the paprika, mustard, and salt. Cook for 30 seconds.

Add the remaining ingredients for the relish. Cook on low for 20 to 25 minutes or until you get a creamy texture. Set aside.

Grind the green peppercorn and salt with a mortar and pestle. Set aside.

Brush the oil onto the steak. Season with salt, pepper, and the green peppercorn mixture.

Cook the steak in the oven at 180 C (350°F) for 15 to 18 minutes (or until the internal temperature reaches 48 C (118 F). Remove from the oven. Let rest.

End by searing the meat in a hot pan.

Let rest for 10 minutes before slicing.

Serve with the BBQ onion relish.

Note:

Unlike a regular steak, a tomahawk steak cooks from the inside out. That’s why it’s preferable to cook it at a low temperature first and then finish by searing (that way the steak will remain juicy).

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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