Massive Grilled Tomahawk Steak with Charred Potatoes & Fresh Chimichurri

Ingredients

For the Tomahawk Steak

• 1 Tomahawk steak (2–3 lbs)
• Olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

For the Charred Potatoes

• 1½ lbs baby potatoes (Yukon Gold or red), halved or quartered
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and freshly ground black pepper

For the Fresh Chimichurri

• 1 cup fresh parsley leaves, packed
• ½ cup fresh cilantro leaves, packed (optional)
• 2 garlic cloves, minced
• ¼ cup olive oil
• 2 tbsp red wine vinegar (or apple cider vinegar)
• ¼ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Potatoes

In a bowl, toss the potatoes with olive oil, rosemary, salt, and black pepper until evenly coated. Set aside.

2. Preheat the Grill

Preheat your grill to medium-high heat and lightly oil the grates.

3. Season the Steak

Pat the Tomahawk steak dry with paper towels. Rub generously with olive oil, then season well with salt and black pepper on all sides.

4. Grill the Potatoes

Place potatoes directly on the grill. Cook for 15–20 minutes, turning occasionally, until tender with charred edges. Move to indirect heat if browning too quickly.

5. Grill the Steak

Place the steak on the hot grill and sear for 5–7 minutes per side until a deep crust forms.

• Medium-rare: 130–135°F (54–57°C)
• Medium: 135–140°F (57–60°C)

Use indirect heat if needed to finish cooking without burning.

6. Rest the Steak

Remove steak from grill and let rest for 10–15 minutes to allow juices to redistribute.

7. Make the Chimichurri

In a bowl or food processor, combine parsley, cilantro (if using), garlic, olive oil, vinegar, and red pepper flakes. Mix until finely chopped. Season with salt and pepper to taste.

8. Serve

Slice steak against the grain. Serve with charred potatoes and spoon chimichurri generously over the steak.