- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- No added sugar
- High in protein
Enhance the natural flavours and juices of delicious tomahawk steak by cooking it teppanyaki-style with a punchy butter.
- Serves4
- Cook time30 minutes
- Prep time15 minutes, + 15 mins resting time
Ingredients
- 800g Coles Australian No Added Hormones Beef Tomahawk Steak, at room temperature
- Oven-baked potato chips, to serve
Herb-horseradish butter
- 80g butter, softened
- 1/2 lemon, rind finely grated, juiced
- 2 anchovy fillets, finely chopped
- 1 tbs horseradish cream
- 1 garlic clove, crushed
- 1/4 cup chopped flat-leaf parsley
- 2 tbs chopped chives
- 1 tbs coarsely chopped dill
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the herb-horseradish butter, place the butter, lemon rind, lemon juice, anchovy, horseradish cream, garlic, parsley, chives and dill in a food processor and process until well combined.
Step 2
Heat a barbecue on high. Place the teppanyaki plate over the barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on high – do not use on an induction stovetop.) Spray steak with olive oil spray. Season. Cook the steak on the grill for 2 mins or until lightly charred. Turn and cook for 1 min.
Step 3
Reduce heat to medium-low. Cover and cook, turning the steak every 4 mins, for 15-20 mins for medium-rare or until cooked to your liking. Transfer the steak to a baking tray and cover tightly with foil. Set aside for 10-15 mins to rest.
Step 4
Transfer steak to a platter and top with herb-horseradish butter. Cut into slices. Serve with potato chips.
Serve with… chargrilled asparagus, green beans and baby broccoli
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store leftover jarred anchovies in fridge for up to 1 month. If you used tinned anchovies, transfer to a jar and cover with oil before refrigerating. Use to add umami flavour to pasta dishes - see how it’s done with Michael Weldon’s Olive Oil Greens and Anchovy Rigatoni.
Plan ahead: Devote more time to the barbie and your guests by making the herb butter in advance. Shape the butter into a log and wrap in baking paper, twisting it closed at the ends. Store in an airtight container in the freezer for up to 4 months.
