Ingredients
- tomahawk steak 1, around 1.25kg
- vegetable oil
- togarashi 3 tbsp
- sea salt
Dressing
- miso paste 2 tbsp
- mirin 2 tbsp
- rice wine vinegar 2 tbsp
- caster sugar 1 tbsp
Method
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Step 1
Heat a gas or charcoal barbecue to a medium-high heat.
-
Step 2
Brush the steaks liberally with oil and season with the togarashi and 1 tbsp of sea salt, patting it to stick.
-
Step 3
Put on the grill, fat-side down for the first 5 minutes and then cook on either side, turning every 5 minutes for around 30-35 minutes for medium-rare.
-
Step 4
Whisk all of the dressing ingredients in a bowl.
-
Step 5
Remove the steak to a plate, pour over the dressing, cover and leave to rest for 10-15 minutes.
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Step 6
Slice the steak and serve with the dressing and resting juices.
Togarashi is a Japanese spice blend usually consisting of black and white sesame seeds, shichimi chilli powder, dried mandarin peel, szechuan peppercorns, ground ginger and salt, and other ingredients. Buy it from souschef.co.uk.
A tomahawk steak is a thick-cut rib-eye left on the bone. You can order it from your butcher.
Nutritional Information
- Kcals 500
- Fat 27.7g
- Saturates 8.7g
- Carbs 13.5g
- Sugars 7.7g
- Protein 49.3g
- Salt 3.9g
