Tomahawk Steak with Grilled Brussels Sprouts and Sweet Potato Purée
Master Chef Season 10 contestant Sarah Faherty tapped her Texas roots to masterly prepare this beef Tomahawk Steak recipe. This recipe pairs the steak with grilled vegetables and a silky Sweet Potato Purée for an upscale presentation.
Cook Time: 1 hrs 20 mins
Servings: 4
Ingredients: 13
Ingredients
Tomahawk Steak:
Sweet Potato Purée:
Grilled Brussels Sprouts:
Preparation
-
Step 1
Place beef Tomahawk Steak and soy sauce in 9 by 13-inch baking dish; turn steak to coat. Cover baking dish and marinate in refrigerator 20 minutes; turning once.
-
Step 2
To prepare Sweet Potato Purée, add milk to medium sauce pan, heat over medium heat 3 to 5 minutes. Add potatoes and simmer 15 to 18 minutes until potatoes are tender. Strain potatoes; reserving milk. Add potatoes, 2 tablespoons reserved milk and butter in food processor or blender. Pulse on and off for 1 to 2 minutes or until smooth, adding additional reserved milk as needed. Season with salt and pepper, as desired.
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Step 3
Remove steak from soy sauce; discard soy sauce. Pat steak dry with paper towel. Season steak with salt and pepper, as desired. Place steak on grid over preheated gas grill. Grill steak, covered, 40 minutes, for medium rare (135°F) to medium (150°F) doneness, turning occasionally. Remove steak from grill; transfer to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Cooking Tip:
If outside of steak is getting dark, move to a cooler spot on the grill and continue cooking while covered.To prevent exposed bone from burning, cover with aluminum foil. -
Step 4
To prepare Grilled Brussels Sprouts, place sprouts, apples and 3 tablespoons oil in medium bowl; toss to coat. Place sprouts and apples on preheated gas grill, cut side down. Grill, uncovered, 1 to 2 minutes until grill marks appear. Remove from grill; set aside. Heat remaining 1 teaspoon oil in medium oven-proof skillet on grill. Add bacon; cook 6 to 8 minutes until half the fat is rendered and bacon is partially cooked. Add sprouts, cover and cook 5 to 8 minutes. Dice grilled apples; add to skillet. Stir in lemon juice and season with salt and pepper, as desired. Keep warm.
Cooking Tip: Bacon lardons can be made by cutting up raw slab bacon into matchsticks. You may substitute cut up sliced bacon for lardons.
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Step 5
Serve steak with Grilled Brussels Sprouts and Sweet Potato Purée.
Nutrition Information
838 Calories
14.2g SAT FAT
66g PROTEIN
6.4 mg IRON
11.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/4 recipe: 838 Calories; 382.5 Calories from fat; 42.5g Total Fat (14.2 g Saturated Fat; 0.1 g Trans Fat; 9.9 g Polyunsaturated Fat; 13.6 g Monounsaturated Fat;) 193 mg Cholesterol; 2741 mg Sodium; 48 g Total Carbohydrate; 8.7 g Dietary Fiber; 65.7 g Protein; 0 mg Calcium; 6.4 mg Iron; 1854 mg Potassium; 0.7 mg Riboflavin; 18.4 mg NE Niacin; 1.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 716 mg Phosphorus; 11.7 mg Zinc; 69.1 mcg Selenium; 59.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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