Grilled Nature's Fresh tomahawk with charred tomato compote and caper-truffle butter

10 mins
35 mins
  • 1.6kg Tomahawk steak
  • 1 tsp coriander seeds, toasted
  • 1 tsp celery seeds
  • ½ tsp caraway seeds, toasted
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup avocado oil
  • 2 punnets small truss tomatoes
  • 1 red onion, sliced
  • 4 cloves garlic
  • 2 sprigs rosemary leaves
  • ¼ bunch basil leaves, torn
  • 2 Tbsp pine nuts, toasted
  • 125g unsalted butter, at room temperature
  • 2 tsp capers, finely chopped
  • 2 tsp truffle oil
  • Finely grated zest of 1 lemon
  • ½ bunch chives finely sliced
  • Pat the Tomahawk dry with kitchen paper. Combine the spices in a mortar and pound to crack, then season with salt and pepper. Rub onto the steak, then drizzle with half the oil. Set on a hot griddle and cook for 20 minutes, turning regularly, until well-browned with a thick crust.
  • Toss the tomatoes, onion and garlic in the remaining oil then cook on the griddle until the tomatoes blister and the garlic begins to brown. Put in a bowl with the rosemary, basil and pine nuts, then season with salt.
  • Beat the butter, capers, truffle oil, lemon zest and chives. Serve the carved Tomahawk with the tomato compote and butter.