Tomahawk steak with brazilian salsa

Name: tomahawk steak with brazilian salsa
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg tomahawk steak; 1 el Texan steakhouse rub or Al Andalus by Jonnie Boer with 1 tsp salt; 4 el traditional olive oil; 1 green pepper; 1 Red onion; 3 tomato; 1 el tabasco chipotle pepper sauce; 10 g fresh coriander; 1 lime

Seasoned tomahawk steak with a salsa of coriander, paprika, onion, tomato and tabasco.

Ingredients

Kitchen Stuff

1 baking dish (30 x 20 cm)
1 grill pan
1 meat thermometer
1 aluminium foil

Directions

Preheat the oven to 140 ° C.
Sprinkle the tomahawk on both sides with the rub and drizzle with the olive oil. Rub the meat in well and leave covered at room temperature for 1 hour.
Meanwhile, make the salsa. Cut the pepper into cubes of ½ x ½ cm (brunoise) and put in a bowl.
Chop the onion very finely and add.
Cut the tomatoes into quarters, remove the seeds and cut the flesh into small cubes. Add to the salsa.
Slice the coriander and add together with the tabasco and olive oil.
Squeeze out the lime and add the juice to the salsa. Mix together and season with salt.
Heat the grill pan and grill the tomahawk for 2 minutes on each side. Then put the meat in an oven dish and insert the thermometer into the thickest part of the steak.
Make sure the thermometer does not touch the bone.
Let the meat continue to cook in the oven for about 35 minutes until it has reached a core temperature of 58 ° C (red) or 62 ° C (medium).
Remove the meat from the oven and leave it loosely wrapped in aluminum foil for 10 minutes. Cut into slices and serve with the salsa.