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Nature's Fresh Texan Spiced Tomahawk with Jalapeno Popper Potato Salad

serves
4
prep
30 mins
cook
30 mins
difficulty
Easy
ingredients
  • Approx 1kg Nature's Fresh Tomahawk steak
  • 2 tbsp salt
  • 2 tbsp olive oil
  • For the Jalapeno Popper Potato Salad:
  • 5 large red potatoes, unpeeled
  • 200g bacon rashers, finely sliced
  • ½ cup pickled jalapenos, chopped
  • ½ cup whole egg mayonnaise
  • ½ cup sour cream
  • 1 tsp caster sugar
  • 1 tbsp pickled jalapeno juice
  • ¼ cup chives, finely chopped
  • Good pinch of salt and pepper
  • For the Texas Spice Butter:
  • 100g butter, softened
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • ¼ tsp celery seed
  • 2 tbsp pickled jalapenos, finely chopped
  • 2 tbsp chives, finely chopped
method
  • For the potato salad, add potatoes to a large pot filled with cold water. Place on the stove and bring to the boil. Once boiled, cook for 15 minutes or until the potatoes are tender when poked with a knife. Drain potatoes and let cool for a few minutes before peeling and cutting into quarters. Place the potatoes into a large bowl.
  • Fry the bacon in a frying pan until crispy. Add to the potatoes, along with the chopped pickled jalapenos and chopped chives.
  • In a separate bowl, add the mayo, sour cream, sugar and jalapeno juice. Mix to combine.
  • Add sour cream mayo mix to the potatoes, along with a good pinch of salt and pepper and gently toss to coat. Set aside.
  • For the steak, take the steak out of the fridge and let it come to room temperature at least 1 hour before cooking.
  • Preheat oven to 180°C. In a bowl, add all of the Texan spice butter ingredients and mix well. Season steak on both sides with salt and drizzle with olive oil.
  • Heat a large skillet pan or cast iron grill plate over high heat. When hot, cook the steak for 3 minutes either side. Remove and place steak onto a wire rack with an oven tray underneath. Baste both sides of the steak generously with half of the spiced butter. Place in the oven and cook for 10-12 minutes or until cooked to your liking. You can use a probe thermometer.
  • For medium rare you want the internal temperature to be 60-65°C. Remove from the oven, baste with the remaining spiced butter, and let rest for a few minutes.
  • Slice steak and serve with the potato salad.
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