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Grilled Tomahawk Steak with Chimichurri and Farro Salad

By: Hugh Acheson

James Beard Award Winning Chef Hugh Acheson put together a simple but spectacular meal featuring our American Wagyu tomahawk steak. Simply indirect grill the steak, top the with chimichurri, put the farro salad on the side and you're in business.

Recipe, words and pictures by the chef. 

Ingredients

Mint and Red Fresno Chile Chimichurri

  • 2 cloves garlic, shaved very thinly
  • 1 teaspoon kosher salt
  • 1 large shallot, minced
  • 1 red jalapeno, seeded and minced
  • 1 cup minced flatleaf parsley
  • 1 cup freshly chopped mint leaves
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar

Farro Salad

  • 1 bunch of scallions
  • 1 teaspoon canola oil
  • 2 cups cooked farro
  • 2 cups chopped tomatoes
  • 1 cup diced cucumber
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons toasted white sesame seeds
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste

Grilled Tomahawk Chop

  • 1 tablespoon kosher salt
  • 1 teaspoon toasted coriander seed, ground
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 - 3 ½ to 4 pound SRF Black Label™ tomahawk chop Buy Now

Mint and Red Fresno Chile Chimichurri

Combine all, mix and set aside.

Farro Salad

Combine all in a bowl. Toss well and set aside until ready to eat.

Grilled Tomahawk Chop

Combine the salt and the spices. Liberally season the meat on the chop with the spice rub. Place in fridge for four hours, uncovered.
Prepare a charcoal grill with the coal providing direct heat to half of the grill surface and no coals on the other half. As the coals burn down to a hot gray, take the steak out of the fridge to bring it up to room temperature.
Once the coals are gray and ready, place the steak on the indirect side of the grill. Turn it every five minutes, giving both sides equal time, for a total indirect cooking time of about 30 minutes. BUT you need a thermometer for this. I use a ThermaPen which is a wonderful device. When the temp hits 115°F move the steak over to the direct heat side and char each side for about two minutes. The temp on the interior of the steak should be about 122°F. Remove the steak from the heat. If you want it more done just slide it back to the indirect side and cook it longer.
Place the steak on a platter and REST IT FOR TEN MINUTES.
Carve the meat against the grain. Give the bone to the luckiest dog of all time. Serve with the chimichurri and the farro salad. Yum.