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.
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.
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.
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.
Serve steak with Grilled Brussels Sprouts and Sweet Potato Purée.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/4 recipe: 838 Calories; 382.5 Calories from fat; 42.5g Total Fat (14.2 g Saturated Fat; 0.1 g Trans Fat; 9.9 g Polyunsaturated Fat; 13.6 g Monounsaturated Fat;) 193 mg Cholesterol; 2741 mg Sodium; 48 g Total Carbohydrate; 8.7 g Dietary Fiber; 65.7 g Protein; 0 mg Calcium; 6.4 mg Iron; 1854 mg Potassium; 0.7 mg Riboflavin; 18.4 mg NE Niacin; 1.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 716 mg Phosphorus; 11.7 mg Zinc; 69.1 mcg Selenium; 59.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.