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Tomahawk steak, approximately 1 kg (2 lb.), at room temperature
Salt and pepper
fresh parsley, chopped
fresh basil, chopped
red wine vinegar
green onions, chopped
garlic clove, minced
Salt and pepper, to taste
Brush the steak with olive oil, then generously season with salt and pepper.
In a bowl, combine all the ingredients for the chimichurri sauce. Set aside.
Preheat the BBQ to medium-high heat. Oil the grill and sear the steak approximately 2 minutes on one side, or until grill marks are visible.
Flip and sear the other side approximately 2 minutes. For rare doneness, continue cooking over indirect heat 15 or 20 minutes, or until internal temperature reaches 48°C (118°F).
Remove your steak from the grill, place on a plate, and cover with aluminum foil. Let rest approximately 5 minutes.
Serve with the chimichurri sauce and
sautéed mushrooms if desired.