Tomahawk Steak with Chimichurri Marinade on the Synergy Chargo

20/11/2024

Make a juicy flavourful Tomahawk Steak with Chimichurri Marinade using the advanced grilling technology of the Synergy CharGo. Its high heat and even distribution ensure a perfect sear while locking in the juices and flavours, all while using less gas and reducing fat residue.

 

Why the Synergy CharGo is Ideal for Tomahawk Steak:

  • Flavour Amplification: Vaporized drippings add a smoky flavour to the meat.
  • Perfect Sear: High and consistent heat creates a mouthwatering crust while locking in juices.
  • Energy Efficiency: Uses less gas without compromising heat output, making it cost-effective and eco-friendly.
  • Easy Cleanup: Minimal fat residue reduces cleanup time, so you can focus on enjoying your meal.
Ingredients:

For the Chimichurri Marinade:

– 1 cup fresh parsley, finely chopped

– 1/4 cup fresh cilantro, finely chopped

– 3 garlic cloves, minced

– 1/2 tsp red chilli flakes (optional, for heat)

– 1/4 cup red wine vinegar

– 1/2 cup olive oil

– 1 tsp dried oregano

– Salt and freshly ground black pepper to taste

 

For the Steak:

– 1 tomahawk steak (about 1kg)

– 1 tbsp olive oil

– Coarse salt and freshly ground black pepper

Instructions:

1. Prepare the Chimichurri Marinade:

    • In a bowl, mix parsley, cilantro, garlic, oregano, and chilli flakes.
    • Add red wine vinegar and gradually whisk in olive oil until emulsified.
    • Season with salt and pepper. Set aside.

 

2. Marinate the Steak:

    • Pat the tomahawk steak dry with paper towels.
    • Generously rub the steak with the chimichurri marinade, ensuring all sides are coated.
    • Cover and refrigerate for at least 2 hours (or overnight for deeper flavour).

 

3. Preheat the Synergy Chargo:

    • Set the grill to high heat and allow it to preheat fully. The Synergy Chargo provides even heat distribution, ensuring a perfectly seared crust.

 

4. Sear the Steak:

    • Remove the steak from the marinade and brush off any excess herbs to prevent burning.
    • Lightly coat the steak with olive oil and season with coarse salt and pepper.
    • Place the steak on the grill and sear for 3-4 minutes on each side to develop a flavourful crust.

 

5. Cook the Steak:

    • Lower the grill’s heat slightly and continue cooking the steak to your desired doneness. Use a meat thermometer to ensure accuracy:
      • Rare: 50°C (122°F)
      • Medium-rare: 57°C (135°F)
      • Medium: 63°C (145°F)

 

6. Rest the Steak:

    • Remove the steak from the grill and let it rest for 10 minutes. This step allows the juices to redistribute for maximum tenderness and flavour.

 

7. Serve:

    • Slice the steak against the grain for tenderness. Drizzle with your fresh chimichurri sauce and serve with grilled vegetables or your favourite sides.

 

Want to know more about the Synergy CharGo range? Get in touch with one of our friendly sales consultants for more information or even schedule a demo to it in action!

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