W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
TOMAHAWK STEAK
INGREDIENTS
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This month, Muffs of Bromborough are celebrating having
scooped six International and National awards!
In April, we won a Gold medal at the Concours du Meilleur
Boudin held at Mortagne-au-perche in Normandy, France.
Early May, we also won the award for the 'Best Meat Balls',
the category winner for the 'Best Ready Meal' and the
category winner for the 'Best Kitchen Ready Product' at the
National Meat Products Awards!
And our young apprentice Mike Kelly won a Gold award for
his own sausages at the North Wales Product Awards and
a Silver award at the National Meat Products competition -
Well done Mike!
With the lighter nights and warmer weather, our recipe this
month is barbecued Tomahawk Steak served with salad
leaves. Perfect for summer! Enjoy.
40 wirrallife.com
Tomahawk Rib Eye steak
60g/2.5oz natural yoghurt
½ tsp horseradish sauce (to
taste)
½ clove garlic
50g/2oz mixed green salad
leaves
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30g/1 ½oz button
mushrooms sliced
½ red onion thinly sliced
1tsp olive oil
Salt and freshly ground
black pepper.
METHOD
1.
2.
3.
4.
Season the steak with some
of the salt and ground black
pepper.
Mix together the yoghurt,
horseradish sauce and
chopped garlic and season
to taste with salt and
ground black pepper.
Add salad leaves,
mushrooms and most of the
red onion and toss gently.
Place the steak on the pre-
heated BBQ for 4 minutes
or until browned. Turn over
and cook for a further 4
minutes for medium rare or
6-7 minutes for well done.
5.
6.
7.
Place steak on a warm plate
and allow to rest for a few
minutes.
Place the steak on a serving
plate, spoon on the salad
leaves and garnish with the
remaining red onion.
To add a little more
flavour, try our new meat
seasonings - Pepper and
Wild Mushroom or Pepper
Seaweed Garlic and Shallot
- they are good with all
meats!