Discover the secrets to crafting the ultimate steak sandwich, complete with a grilled tomahawk steak, roasted garlic, and a flavorful bell pepper sauce. This recipe combines traditional grilling with a burst of gourmet elements, perfect for impressing at your next barbecue.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
800 gr / 1,75 lbs Tomahawk steak
1 whole garlic bulb
2 tbsp olive oil
- 1 tbsp PitmasterX Texas BBQ rub
100 gr / 3.5 oz unsalted butter
2 tbsp fresh parsley
1 red bell pepper
3 sun-dried tomatoes
2 tbsp mayonnaise
1 large red onion
1 lemon
1 tsp mustard
to taste pecorino
Pinch of salt
100 gr / 3.5 oz spinach
1 bread
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Light the grill, set up heat deflectors and grill grates, then preheat to a moderate temperature around 160°C or 320°F.
- Start by roasting the garlic: Slice the top off the garlic bulb, drizzle it with olive oil, sprinkle with Texas BBQ rub and fresh thyme. Place the prepared bulb in a bowl or wrap it in foil, and set it on the grill for about 30 minutes, or until it's soft.
- After roasting, mash the garlic bulb with softened butter, Texas BBQ rub, and fresh parsley.
- Employ a reverse sear method on the tomahawk steak: Cook it slowly on the cooler part of the grill at about 120°C or 250°F. Then, move it to a hotter part of the grill to sear it off, creating a delicious crust.
- Prepare the bell pepper sauce: Roast the red bell pepper and sun-dried tomatoes on the grill until charred, then blend with mayonnaise to achieve a smooth consistency.
- Simultaneously, caramelize the sliced red onions in butter over low heat on the grill or a side burner, seasoning them with the Texas BBQ rub until they are soft and sweet.
- Whisk together olive oil, lemon juice, mustard, Pecorino, and a pinch of salt to create a zingy dressing, and mix this with spinach.
- Once everything is prepared, slice your loaf of bread and toast it lightly on the grill. Spread the compound butter on one side of the bread, lay down slices of the grilled steak, add the caramelized onions, spoon over the roasted bell pepper sauce, and finally, top with the second slice of bread.
