Grilled Tomahawk Steak with Chimichurri and Farro Salad

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 Snake River Farms tomahawk chop Buy Now