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Mustard and ginger-marinated tomahawk steak with lime and mustard butter, wilted greens and shallots
Serves 4 (Start 1 day before serving) Starters and mains
Ingredients
- 1 x 1kg bone-in tomahawk rib steak, or 2 smaller steaks
- 1½tsp sea salt flakes
- 1tbsp extra virgin olive oil
- sweet potatoes chips dusted with mustard powder, to serve (optional)
For the marinade
- ½ papaya, peeled and puréed
- juice 1 lime
- 1tbsp finely grated fresh ginger
- 3 garlic cloves, finely grated
- 1½tbsp mustard powder
- 2tsp freshly ground black pepper
- 1tbsp light soy sauce
- 1tbsp mirin
- 3tbsp extra virgin olive oil
For the lime and mustard butter
- 100g salted butter, softened
- 1tbsp lime juice
- 2tsp mustard powder
For the sweet and sour shallots
- 500-600g round shallots
- 3tbsp extra virgin olive oil
- 2tsp mustard powder
- 1½tbsp caster sugar
- 75ml rosé balsamic vinegar
For the mustard greens
- 2 garlic cloves, finely grated
- 1tbsp extra virgin olive oil
- 500g mustard greens
- ½tsp sea salt flakes
- 4tbsp vegetable stock
- ½tsp toasted sesame oil
Method
Mix together the marinade ingredients. Lay the steak in a large dish and rub all over withthe marinade. Cover and chill overnight, turning the meat once, until ready to use.
Make the butter in advance. Mix the softened butter with the lime juice and mustard powder. Divide between small butter dishes, cover and chill to firm up.
The shallots can also be prepared the day before. Trim the root ends and pour over boiling water. Leave for 10 minutes to loosen the skins. Drain and plunge into a bowl of cold water before peeling.
Heat the 3tbsp oil in a frying pan and cook the shallots over a medium heat for 12 minutes, or until evenly golden brown. Mix the mustard powder with the sugar and stir into the onions until the sugar has dissolved and caramelised. Add the vinegar and season with sea salt flakes. Cook for 5 minutes more, until nicely sticky. Cover and set aside.
To cook the steak, preheat the oven to 160C/180C F/Gas 3. Wipe off the marinade, smear the steak with the oil and scatter both sides with sea salt flakes.
Heat a griddle pan to smoking hot. Sear the steak for 4 minutes on one side. Lower the heat a little, turn the steak and sear for 3-4 minutes on the other side. The meat needs to be charred with dark griddle lines.
Using tongs, sear the edges of the steak for a few seconds to get a good colour. Transfer to a baking tray and cook in the oven for 8 minutes. After 5 minutes check the internal temperature using a thermometer: the meat need to be 57-63C for medium-rare. You can also press the flesh with your finger to test – it should give a little if done. A thick steak (around 5cm) may need longer.
Transfer the steak to a plate, cover and rest for 15-20 minutes.
Before serving, put the garlic and olive oil in a wok and when the garlic sizzles, add the greens and the salt flakes. Stir in the stock, lower the heat and cover. When wilted, drain and dress with the sesame oil. Remove the meat from the bone, slice and serve with the accompaniments.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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