Tomahawk Steak with Grilled Brussels Sprouts and Sweet Potato Purée

Master Chef Season 10 contestant Sarah Faherty tapped her Texas roots to masterly prepare this beef Tomahawk Steak recipe. This recipe pairs the steak with grilled vegetables and a silky Sweet Potato Purée for an upscale presentation.

  • 1 hr
    20 min
  • 4
    SERVINGS
  • 840
    Cal
  • 66 g
    Protein

Ingredients & Cooking

Ingredients:

Tomahawk Steak
  • 1 beef Tomahawk Steak, about 2-1/2 pounds
  • 1 cup soy sauce
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • Finishing salt, such as Maldon (optional)
Sweet Potato Purée
  • 4 cups diced, peeled sweet potatoes
  • 2 cups whole milk
  • 1 tablespoon butter
Grilled Brussels Sprouts
  • 20 Brussels sprouts, trimmed and halved
  • 3 tablespoons plus 1 teaspoon grapeseed oil
  • 1/2 cup raw bacon lardons
  • 1 small Granny Smith apple, cored and cut into 1/4-inch slices
  • 1 tablespoon fresh lemon juice

Cooking:

  1. Place beef Tomahawk Steak and soy sauce in 9 by 13-inch baking dish; turn steak to coat. Cover baking dish and marinate in refrigerator 20 minutes; turning once.

  2. To prepare Sweet Potato Purée, add milk to medium sauce pan, heat over medium heat 3 to 5 minutes. Add potatoes and simmer 15 to 18 minutes until potatoes are tender. Strain potatoes; reserving milk. Add potatoes, 2 tablespoons reserved milk and butter in food processor or blender. Pulse on and off for 1 to 2 minutes or until smooth, adding additional reserved milk as needed. Season with salt and pepper, as desired.

  3. Remove steak from soy sauce; discard soy sauce. Pat steak dry with paper towel. Season steak with salt and pepper, as desired. Place steak on grid over preheated gas grill. Grill steak, covered, 40 minutes, for medium rare (135°F) to medium (150°F) doneness, turning occasionally. Remove steak from grill; transfer to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Cook's Tip:
    If outside of steak is getting dark, move to a cooler spot on the grill and continue cooking while covered.
    To prevent exposed bone from burning, cover with aluminum foil. 
  5. To prepare Grilled Brussels Sprouts, place sprouts, apples and 3 tablespoons oil in medium bowl; toss to coat. Place sprouts and apples on preheated gas grill, cut side down. Grill, uncovered, 1 to 2 minutes until grill marks appear. Remove from grill; set aside. Heat remaining 1 teaspoon oil in medium oven-proof skillet on grill. Add bacon; cook 6 to 8 minutes until half the fat is rendered and bacon is partially cooked. Add sprouts, cover and cook 5 to 8 minutes. Dice grilled apples; add to skillet. Stir in lemon juice and season with salt and pepper, as desired. Keep warm.

  6. Cook's Tip: Bacon lardons can be made by cutting up raw slab bacon into matchsticks. You may substitute cut up sliced bacon for lardons.
  7. Serve steak with Grilled Brussels Sprouts and Sweet Potato Purée.

Nutrition Information

Butcher Counter

Tomahawk Steak with Grilled Brussels Sprouts and Sweet Potato PuréeRibeye Steak Rib Primal

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations. 

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