Steak with Lemon and Herb Board Sauce
The ultimate dine-in treat - a tomahawk steak cooked to charred, smoky perfection, paired with a simple lemon, garlic and herb board sauce. It's the perfect recipe for a barbeque - especially if you've got guests to impress!
This recipe was developed by Elky Whittaker, aka 'The Smokin' Elk'
Ingredients
- 1 large tomahawk steak or 2 thick-cut rib-eye or sirloin steaks (350g each)
For the herb and lemon board sauce:
- 4 tablespoons extra virgin olive or rapeseed oil
- 1 teaspoon flaky sea salt
- 1 handful fresh flat-leaf parsley
- Small bunch of fresh oregano leaves
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves, peeled and finely grated
- Zest and juice of 1 lemon
- Freshly cracked black pepper
To serve:
- Cooked, charred new potatoes and seasonal green vegetables
Method
Prepare and heat the BBQ for two-zone cooking.
Put the steak on a chopping board, pat dry, and rub all over with 1 tablespoon oil and flaky sea salt.
Sear the steak over direct heat for 3–4 minutes on each side until a deep crust forms.
Transfer the steak over to indirect heat on the BBQ, add some oak wood for smoke, and cook with the lid down until the internal temperature reaches 50ºC (about 30-40 minutes).
For the herb and lemon board sauce, finely chop all the herbs and mix with the remaining sauce ingredients.
Season the steak with black pepper and allow to rest directly on top of the board sauce for 10 minutes. Slice the steak and mix with the herbs.
Serve the steak with charred new potatoes and seasonal green vegetables.
