IF YOU CAN ’ T STAND THE HEAT IN THE KITCHEN , HEAD OUTDOORS
the art & science of big beef -
cattleman ’ s kebab with tzimmes and grilled pita
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
SERVES 4
• 2kg Tomahawk steak
• ¼ cup extra virgin olive oil
• sea salt flakes and freshlyground black pepper
• 6 carrots , peeled and coarsely grated
• 75g pitted prunes , chopped
• 50g figs in syrup , chopped
• 2cm piece ginger , finely grated
• ½ cup capsicum paste
• ¼ bunch mint leaves , chopped
• toasted pita and tahini sauce , to serve
1 Rub the tomahawk with olive oil and season generously with salt and pepper . Arrange over a hot fire and grill until lightly blackened , then set higher and cook gently for 20 minutes , until medium . Rest for 5 minutes .
2 Combine the carrots , prunes , figs , ginger , capsicum paste and mint in a bowl , then season with salt and pepper . Serve with the Tomahawk , pita and tahini sauce .
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