Tomahawk steak from Galloway with grilled polenta and tomato-beetroot sauce
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Baking paper, pot, grill
Ingredients
• 1 Tomahawk steak from Galloway beef
• 125g polenta
• Olive oil
• ½ l beetroot juice
• 5 tomatoes
• 1 onion
• 1 clove of garlic
• a few sprigs of savory
• 1 tbsp honey
• Balsamic
• Tomato sauce
• 20g butter
• coarse sea salt
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preparation
➊ Cook the polenta according to the instructions on the packet, adding salt and a little olive oil, spread it on baking paper until it is finger-thick and leave to cool.
➋ For the sauce, roughly dice the onion, chop the garlic and sauté in olive oil together with the savory. Add honey and continue to sauté. Dice the tomatoes and add to the onions with some of the beetroot juice. Allow to boil vigorously, stirring occasionally. Gradually add the remaining juice. Allow to reduce vigorously.
➌ The tomahawk is grilled backwards. To do this, first grill the steak indirectly at around 80 °C in a closed grill system until the core temperature reaches 50 °C. During this time, pour the tomato and onion sauce into a sieve and press it through well. Boil the juice until it has thickened a little. Season with salt, Tabasco and balsamic vinegar and add the butter.
➍ Cut out polenta slices with a serving ring, brush with a little oil and grill on both sides. Finish grilling the tomahawk on the very hot grill; it should get a nice branding.
➎ Cut the meat, add polenta slices and sprinkle sea salt and sauce on top.
Recipe by Helge Monse
Helge Monse comes from a family of butchers. At the beginning of 2015, he founded the online food company "Monse - Grünkohl & Co. Online". When it comes to the products in his range, he focuses on regionality, quality, animal welfare and close proximity to his customers. More: www.fleischerei-monse.de
Recipe from FIRE&FOOD issue 03/2019
