FOOD
Finest cuts - Tom Surman's
BBQ board.
The Ultimate
BBQ Board
A perfect summer treat for 2/3 people
Tom Surman,
head chef at Tomahawk
Steakhouse in Yarm.
Ingredients
1kg Tomahawk steak plus Maldon Salt
and cracked black pepper to season.
We recommend buying the best meat you
can afford and using your local butcher.
Ask for dry-aged meat as opposed to the
wet-aged meat you get in supermarkets.
It may cost more but my word, the
flavour is a world apart.
1 Corn On Cob Halved
1tbsp Melted Butter
Tbsp Jerk Seasoning. We use a fantastic
independent brand called Angus & Oink
Desiccated Coconut
½ Small Red Chilli
2 Tbsp Maple Syrup or Honey
1tsp Sesame Seeds
1 Spring Onion – Finely Sliced
1 Sweet Potato – Cut Into Wedges Plus
1tbsp Olive Oil To Toss
6 Large King Prawns
For The Chimichurri Sauce –
100g Flatleaf Parsley
1tsp Dried Chilli Flakes
1 Red Chilli
1 Medium/Large Banana Shallot
1 Large Garlic Clove
25ml Red Wine Vinegar
1tbsp Dried Oregano
Approx 200ml Extra Virgin Olive Oil and
Salt & Pepper To Taste
Serves 2-3
Chef’s Recipe
In every issue of Tees Life, a guest chef brings you
the ingredients and method of cooking and serving a
recommended dish.
In this issue, Tom Sturman of Tomahawk Steakhouse in Yarm describes
how to create the ultimate summer BBQ board for 2/3 people…
Method
Leave the Tomahawk out of the fridge at
room temperature for 1-2 hours.
Rub with a little olive oil & season
generously with the salt & pepper.
BBQ the steak until your required
doneness. We recommend medium rare. Put
a thermometer probe in the thickest part of
the steak. When it reaches 37c remove from
the BBQ and allow to rest for a good 10
minutes. Remove from the bone & slice into 6
nice thick slices.
Whilst steak is cooking, cut your sweet
potato into wedges & toss in oil. Roast in 200c
oven for 15-20 mins until softened. Once
cooked, toss in maple syrup, sliced chilli,
spring onion & sesame seeds. Keep warm.
BBQ the corn on cob & brush with melted
butter. Roll In the jerk seasoning & desiccated
coconut.
To make the chimichurri – Blend all
ingredients in a food processor & slowly add
the oil. If no food processor you can chop
finely with a knife.
Cook king prawns on BBQ & pour over
½ of the chimichurri. Use the other half for
your steak.
Plate Up
Season then garnish with some salad
and your BBQ board is complete!
tees-life.co.uk
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