Tomahawk Steak with Roasted Sweet Potato Slices, Coriander Pesto, Chimichurri

5 from 6 votes
Prep Time 50 mins
Cook Time 2 hrs
Rest Time 12 hrs
Total Time 14 hrs 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 371 kcal


For the tomahawk steak:

  • 2 Pc. Tomahawk steak
  • 20 g Butter
  • 2 Pc. Garlic cloves
  • 2 Pc. Rosemary sprigs
  • 3 tbsp Coarse sea salt
  • 3 tbsp Freshly ground pepper
  • 5 tbsp Olive oil

For the roasted sweet potato slices:

  • 4 Pc. Sweet potatoes
  • 4 tbsp Olive oil
  • Salt and pepper

For the coriander pesto:

  • 100 g Coriander
  • 70 g Coconut chips
  • 90 g Pine nuts
  • 1 Pc. Chilli pepper
  • 4 Pc. Garlic cloves
  • 1 Pc. Lemon
  • Olive oil
  • Salt
  • Water

For the chimichurri:

  • 115 ml Olive oil
  • 2 tbsp Red wine vinegar
  • 30 g Fresh smooth parsley
  • 3 Pc. Garlic cloves
  • 1 Pc. Chilli pepper
  • 1 tsp Oregano
  • Salt and pepper

For the guacamole:

  • 5 Pc. Avocados
  • 2 Pc. Shallots
  • 2 Pc. Beefsteak tomatoes
  • 1 Pc. Clove of garlic
  • 2 Pc. Limes
  • 2 tbsp Olive oil
  • 1 tsp Chilli flakes
  • Salt and pepper
  • Water

For the baguette:

  • 400 g Flour
  • 1,5 tsp Salt
  • 0,25 tsp Dry yeast
  • 320 ml Water


  • For the baguette, put the flour, salt and dry yeast in a bowl and mix. Add water and mix in just enough so that there are no more dry spots. Do not use a machine for mixing!
  • Cover the bowl with foil and store in the refrigerator for 12-16 hours. Then sprinkle flour on a work surface and let the dough slide onto the work surface. Now divide the dough into three equal parts and form three baguettes. Place in a baguette baking pan and let rise there until the batter fills the mold.
  • Bake in the preheated oven at 250 degrees top / bottom heat on the middle rack for 10-15 minutes. To bake the baguettes as crispy as possible, put a small bowl of water in the oven.
  • For the coriander pesto, roughly cut the coriander including the stalks. Squeeze the lemon and chop with a hand mixer together with the coriander, coconut chips, pine nuts, garlic cloves and chilli pepper. Add two tablespoons of olive oil and continue to chop until a creamy mixture is formed. Add more olive oil if you like and taste good with salt.
  • For the guacamole, dice the avocados, shallots and tomatoes. Put everything in a bowl and add the pressed garlic. Add the lime juice, olive oil, salt, pepper and chilli flakes. Mash with a large mortar until a creamy mass is formed. Season with salt and pepper and add some hot water if necessary.
  • For the chimichurri, chop the parsley leaves and the pitted chilli pepper. Press the garlic cloves and mix all the ingredients together. Keep in the refrigerator to steep for at least two hours.
  • For the roasted sweet potato slices, wash the sweet potatoes, dry them and cut them into about 1.5cm thick slices. Brush with olive oil and season with salt and pepper. Bake in the oven at 200 degrees Celsius top / bottom heat for 20-30 minutes or until it is golden brown.
  • Take the steaks out of the refrigerator early enough so that the steaks have reached room temperature by the time they are prepared. Brush the meat with olive oil.
  • If the steaks are not thicker than 6cm, the meat can be massaged with coarse sea salt and freshly ground pepper. If the meat is thicker than 6cm, massage only with coarse sea salt and fry briefly on both sides in a hot pan. Add pepper afterwards.
  • Now the meat has to cook backwards in the oven at 85 degrees Celsius. After an hour in the oven, turn the steaks and equip with a meat thermometer (do not attach too close to the bone). The steaks should reach a core temperature of 56-59 degrees Celsius. This can take between 90-240 minutes, depending on the thickness of the meat.
  • As soon as the core temperature has been reached, take the meat out of the oven and dab it with a kitchen towel. Put the butter with the sprigs of rosemary and the pressed garlic in the pan and let it froth. Sear the steaks on both sides (about 60 seconds per side) and leave to rest in the switched off oven for 5-10 minutes.
  • Now cut the meat into thin slices with a sharp knife starting from the opposite side of the bone and serve with the remaining components.


Serving: 100gCalories: 371kcalCarbohydrates: 20.2gProtein: 4.7gFat: 30.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Franconian Bratwurst Snail with Roasted Onions, Mashed Potatoes and Pineapple-mango-red Cabbage

Vegetable Ravioli