Tomahawk steak from the fire plate

Tomahawk Steak from the Griddle with Sweet Potatoes, Wild Garlic Butter, and Grilled Brussels Sprouts

Generously salt and pepper 1 piece of Tomahawk steak on all sides. It’s best to crush the pepper in a mortar.

Sear the steak on both sides on a hot grill to give it a nice color. Then let it rest at 55 degrees Celsius. This temperature is best achieved with the help of a thermometer, by covering the meat and cooking it to the desired doneness.

Wild Garlic Butter Ingredients:

• 3 tablespoons butter
• 1/2 lemon
• A handful of wild garlic
• Salt to taste

Preparation: Place the butter in a small pan and melt it on the grill. In the meantime, finely chop the wild garlic. Once the butter has melted, add the wild garlic and the rest of the ingredients. Then let it infuse.

Grilling in the garden at Easter, we wish you successful cooking.
Your Tyrolit Life Team and Jürgen Gschwendtner

Grilled Sweet Potato Ingredients:

• 3 fist-sized sweet potatoes
• 1 bunch rosemary
• Salt
• Olive oil

Preparation: Slice the sweet potatoes into wedges and grill slowly on both sides. Season with salt and rosemary, then set aside until they are fully cooked.

Grilled Brussels Sprouts Ingredients:

• 2 pieces of chicory
• Salt
• Olive oil

For the dressing:

• 3 tablespoons walnut oil
• 2 tablespoons apple cider vinegar

Preparation: Halve the chicory and briefly grill with olive oil. Prepare this side dish last, as it requires the least cooking time. Just before serving, season with a bit of salt and dress with the dressing. Simply put the oil and vinegar in a sealable container and shake well.