Grilled tomahawk ribeye with spicy barbecue relish
The barbecue season begins and, as every year, there are sausages, minute steaks and delicious kebabs. No! This year we're going for the big pieces. With delicious recipes and the electric barbecue, you too can make tender pulled pork (Go to recipe) or a juicy tomahawk ribeye. I'll show you the latter in this recipe. With delicious side dishes, everything goes on the barbecue with this dish. Let the barbecue season begin!
Preparation time 15 minutes
Cooking time 50 minutes
Ingredients
Ingredients for 4 portions
For the meat
- 1 kg tomahawk ribeye
- 2 tbsp black peppercorns
- 2 tbsp sea salt
For the grill relish
- 1 onion
- 5 garlic cloves
- 1 tbsp olive oil
- 1 tbsp red bell pepper flakes
- 1 tbsp paprika
- 2 tsp smoked paprika
- 2 tsp mustard powder
- 1 tsp salt
- 400 g diced tomatoes
- 110 g brown sugar
- 85 ml honey
- 85 ml Worcestershire sauce
- 1 tbsp apple cider vinegar
For the side dishes
- 500 g green beans
- 1.4 kg potatoes
- 3 tbsp olive oil
- Salt
- Pepper
Preparation
Steak
- Crush the black pepper and sea salt in a mortar.
- Preheat the grill to 500°C.
- Brush the steak with oil, season on both sides with the peppercorn mixture and grill on both sides for approx. 3 minutes.
- Set the grill to 150°C and cook the steak with the lid closed.
- Check the steak with a thermometer until the desired core temperature is reached. Then remove the steak from the grill, cover with foil and leave to rest for a few minutes.
- To serve, separate the meat from the bone and cut into thin slices.
Spicy barbecue relish
- Finely chop the onions and garlic in a food processor.
- Heat the olive oil in a pan over a high heat and add the onion and garlic mixture. cook for 4-5 minutes until the onions are soft.
- Add the red bell pepper flakes and cook for 1 minute. Then stir in the paprika, mustard powder and salt.
- Add the tomatoes, sugar, honey, Worcestershire sauce and vinegar and bring to the boil.
- Reduce the heat to low and cook for 20-25 minutes, stirring occasionally.
Grilled beans and potatoes
- Wash the beans and cut off the ends.
- Boil the potatoes and beans in a large pan of water for 8-10 minutes.
- Drain the potatoes and cut into wedges. Rinse the beans in cold water and drain.
- Heat the grill to medium-high heat.
- Toss the potato wedges and beans with oil. Place in a grill tray, season with salt and pepper and grill for 8 minutes. Halfway through, turn everything over once.
- Remove from the grill and serve warm.
