Grilled steak on a bed of brussel sprouts and potato pureée on a wood board, sitting on a blue table.

Tomahawk Steak with Grilled Brussel Sprouts and Sweet Potato Purée

Name: Tomahawk Steak with Grilled Brussel Sprouts and Sweet Potato Purée Recipe
Prep time: 45 min
Cook time: 50 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: Tomahawk Steak:; 2-1/2 lb Beef Tomahawk Steak; 1 cup Soy Sauce; 1-1/2 tsp Kosher Salt; 1/2 tsp Pepper; Finishing Salt, such as Maldon (optional); Sweet Potato Purée; 4 cups Peeled Sweet Potatoes, diced; 2 cups Whole Milk; 1 tsp Butter; Grilled Brussels Sprouts; 20 Brussels Sprouts, trimmed and halved; 3 tbsp Grapeseed Oil; 1 tsp Grapeseed Oil (for skillet); 1/2 cup Raw Bacon Lardons; 1 sm Granny Smith Apple, cored and cut into 1/4-inch slices; 1 tbsp Fresh Lemon Juice; Additional Items:; 9 x 13-inch Baking Dish; Medium Saucepan; Strainer; Paper Towels; Cutting Board; Medium Oven-proof Skillet

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 30 - 60 minutes
Cook Time: 40 - 60 minutes

Ingredients:

Tomahawk Steak:

Beef Tomahawk Steak
Soy Sauce
Kosher Salt
Pepper
Finishing Salt, such as Maldon (optional)

Sweet Potato Purée:

Peeled Sweet Potatoes, diced
Whole Milk
Butter

Grilled Brussels Sprouts:

Brussels Sprouts, trimmed and halved
Grapeseed Oil
Grapeseed Oil (for skillet)
Raw Bacon Lardons
Granny Smith Apple, cored and cut into 1/4-inch slices
Fresh Lemon Juice

Additional Items:

• 9 x 13-inch Baking Dish
• Medium Saucepan
• Strainer
• Paper Towels
• Cutting Board
• Medium Oven-proof Skillet

Directions:

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:
1. Add milk to medium sauce pan, heat over medium heat 3 to 5 minutes.
2. Add potatoes and simmer 15 to 18 minutes until potatoes are tender.
3. Strain potatoes; reserving milk.
4. Add potatoes, 2 tbsp reserved milk and butter in food processor or blender.
5. Pulse on and off for 1 to 2 minutes or until smooth, adding additional reserved milk as needed.
6. Season with salt and pepper, as desired.
Remove steak from soy sauce; discard soy sauce. Pat steak dry with paper towel.
Season steak with salt and pepper, as desired.
Preheat grill to medium-high.
Grill steak, covered, 40 minutes, for medium rare (135°F) to medium (150°F) doneness, turning occasionally.
Cook's Tip: If outside of steak is getting dark, move to a cooler spot on the grill and continue cooking while covered.
Cook's Tip: To prevent exposed bone from burning, cover with aluminum foil.
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.)
To prepare Grilled Brussels Sprouts:
1. Place sprouts, apples and 3 tbsp oil in medium bowl; toss to coat.
2. Place sprouts and apples on preheated gas grill, cut side down.
3. Grill, uncovered, 1 to 2 minutes until grill marks appear.
4. Remove from grill; set aside.
5. Heat remaining 1 tsp oil in medium oven-proof skillet on grill.
6. Add bacon; cook 6 to 8 minutes until half the fat is rendered and bacon is partially cooked.
7. Add sprouts, cover and cook 5 to 8 minutes.
8. Dice grilled apples; add to skillet.
9. Stir in lemon juice and season with salt and pepper, as desired. Keep warm.
Serve steak with Grilled Brussels Sprouts and Sweet Potato Purée.