Tomahawk with Chimichurri

Ingredients

Tomahawk Steak:

• 1 x Our Cow Tomahawk Steak
• Olive Oil 
• Olson’s Pepper Leaf Salt, or the seasoning of choice 

Chimichurri:

• ⅓ cup olive oil 
• 2tbsp white wine vinegar 
• 1tbsp minced garlic
• Pinch of salt
• ¼ tsp smoked paprika 
• 1 bunch of parsley, finely chopped, stems removed (about ½ cup)

Cooking instructions:

1. Take the Our Cow Tomahawk Steak Out of the fridge 1 hour before cooking. 
2. Preheat your BBQ to low. Add olive oil and seasonings to both sides of the tomahawk steak. 
3. Place the steak on the BBQ for 30 minutes, flipping halfway, or until the internal temperature is 50°C (for medium rare)
4. Take the tomahawk steak off the BBQ and rest for 10 minutes. 
5. Preheat the BBQ to high and drizzle the tomahawk with olive oil. 
6. Using tongs to hold the steak upright and sear the edges first. Then place the steak down on the grill and cook for 3 minutes on each side or until the internal temperature reaches 55°C (for medium rare)
7. Rest the steak for 5 minutes. To make the chimichurri, add all ingredients to a small bowl and mix until combined.