Tomahawk Steaks with Charred Tomato Charmoula

By DreiFromBK

This impressive-looking steak, served with a chunky spiced-tomato topping, has the entire rib bone attached; it’s just as delicious made with a grilled bone-in or boneless rib eye.

Ingredients

• Two 2 1/2 pound tomahawk rib eye steaks
• Kosher salt
• Pepper
• 6 plum tomatoes, cored and halved lengthwise
• Extra-virgin olive oil
• 1 1/2 teaspoons each cumin and coriander seeds
• 1/2 cup minced parsley
• 1/2 cup minced cilantro
• 1 teaspoon grated lemon zest plus 3 tablespoons lemon juice
• 1 1/2 teaspoons sweet paprika
• 1/8 teaspoon cayenne

Details

Adapted from foodandwine.com

Preparation

Step 1

Season the steaks generously with salt and pepper 
and let stand at room temperature for 45 minutes.

Meanwhile, light a grill. Brush the tomatoes with olive oil and season with salt 
and pepper. Grill over high heat, turning once, until lightly charred, about 8 minutes. Transfer to a work surface to cool, then cut into 1/2-inch 
dice and transfer to a bowl.

In a small skillet, toast the cumin and coriander seeds over moderately high heat, tossing, until fragrant, about 2 minutes. Transfer to a mortar or spice grinder and let cool, then grind into a powder. Add the spices and 1/2 cup of olive oil to the tomatoes along with the parsley, cilantro, lemon zest, lemon juice, paprika and cayenne. Season the charmoula with salt and pepper.

Grill the steaks over moderate heat, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 130°, about 35 minutes. Remove from the heat and let rest for 10 minutes.

Carve the steaks off the bone, then thickly slice the meat against the grain. Transfer to a platter, spoon the charmoula on top and serve.

Serve With

Estes serves these impressive on-the-bone steaks with a North African–inspired chunky tomato topping seasoned with fresh herbs, cumin, coriander and lemon.