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  2. Beef Recipes

Fire-roasted tomahawk steak with caramelised cream corn

Big, brash and bony, tomahawk steak always looks incredible on a platter. - by Fast Ed
  • 07 Jan 2022
Prep: 10 Minutes - Cook: 25 Minutes - Serves 4
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Ingredients

1.4kg tomahawk steak (on-the-bone-rib eye, from butchers)

Sea-salt flakes and freshly ground black pepper, to season

¼ cup extra virgin olive oil

Freshly grated zest of juice of 4 limes

2 sprigs rosemary, finely chopped

4 ears corn

2 Tbsp unsalted butter

1 brown onion, finely sliced

4 cloves garlic, minced

1 tsp celery salt

1 cup white wine

1 cup thickened cream

½ cup walnuts, finely chopped

1 bunch thyme, finely chopped

1 tsp Greek seasoning

Cos salad, to serve

Method

  1. Use a sharp knife to cut fine parallel lines in steak, then season well. Rub with 2 tsp of the oil. Cook over a campfire or in a frying pan over medium heat for 12-14 minutes, turning regularly, until a deep caramelised crust forms. 

  2. Meanwhile, mix 2 Tbsp of the oil with zest, juice and rosemary in a saucepan and set over fire or stove on a high heat. Boil briefly, then baste steak, cooking until medium. Set aside to rest. 

  3. Meanwhile, peel corn (reserve for tamales) and rub with remaining oil. Cook over fire or on a grill plate on medium heat for 10 minutes, until browned. Cool slightly, then cut kernels off corn. 

  4. Put butter, onion, garlic and celery salt in a saucepan over medium heat and cook for 4-5 minutes, until softened. Add corn, wine and cream. Simmer, then puree with a stick blender.

  5. Mix walnuts, thyme and Greek seasoning. Carve steak and serve with creamed corn, walnut kibble and salad. 

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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