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Recipe: Grilled Tomahawk steak with roasted potatoes, onions and parsley sauce

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At Franklin Farmers Market, it’s honestly hard to choose what to grill first. This week’s recipe features a beautiful 100% grass-feed, bone-in ribeye from River Cottage Farm, a.k.a. The Tomahawk.

I keep it pretty simple when it comes to grilling most steaks, using sea salt, fresh ground black pepper and a touch of olive oil, and here is no exception. This approach lets the quality and flavor of the beef shine through. 

Organically raised, new crop fingerling potatoes and onions from Delvin Farms roasted in the iron skillet, and a quick bright and acidic parsley sauce round out a perfect summer dish. Don’t forget to let the steak rest before carving — makes all the difference in the world. Hope to see you on Saturday at the market!

Grilled Tomahawk Steak with Roasted Potatoes, Onions and Parsley Sauce

Serves 4

  • 1½ lb. bone-in ribeye (Tomahawk steak from River Cottage Farm)
  • 1 tsp. olive oil
  • 1 tsp. sea salt
  • ½ tsp. fresh ground black pepper
  • 2 lbs. fingerling potatoes, cut into ½ inch slices (Delvin Farms)
  • 2-3 smaller new onions sliced ½ inch thick (Paradise Produce)
  • 1 tbsp. olive oil
  • ½ tsp. sea salt
  • Touch of black pepper from the mill

Fire up the grill to medium-high heat, about 450 degrees. Season the Tomahawk steak with the olive oil, sea salt, and black pepper and let it come to room temp.

Heat a cast-iron skillet on the stovetop to medium heat and lay on the potatoes, then drizzle half of the olive oil over them. Pan roast for 6-8 minutes on each side, until golden and tender. Set aside and add the onion slices, then follow the same steps with the potatoes (you can also grill the onions while you’re at it). Set aside while you grill the steak.

Grill the steak over medium-high heat for two minutes, turn and grill 2-3 minutes more. Turn over again and continue grilling and turning for another 2-3 minutes. Check the internal temp using an insta-read thermometer — 130-135 degrees for medium-rare and 145 for medium. 

Remove the steak to a serving platter and let rest for 10 minutes. Now, carve off the meat and slice the steak into eight pieces, and serve with the potatoes, onions and parsley sauce. Be sure to spoon over any juices accumulated on the serving platter. Enjoy!

For the Parsley Sauce

  • 1 bunch flat leaf parsley (Rosecreek Farm)
  • 1 little clove garlic, peeled
  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar or lemon juice
  • ½ tsp. sea salt
  • Touch of black pepper from the mill

Combine all ingredients in a food processor and blend until roughly combined, don’t go too smooth here. Set aside or refrigerate covered for up to four days. That’s it; enjoy!

Grilled Tomahawk steak with roasted potatoes, onions and parsley sauce
Grilled Tomahawk steak with roasted potatoes, onions and parsley sauce
Grilled Tomahawk steak with roasted potatoes, onions and parsley sauce
Grilled Tomahawk steak with roasted potatoes, onions and parsley sauce
Grilled Tomahawk steak with roasted potatoes, onions and parsley sauce

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