Grilled Tomahawk Steaks with Chimichurri Sauce: A Recipe for Perfection

Discover the ultimate way to enjoy a tender, juicy, and flavorful tomahawk steak paired with vibrant chimichurri sauce. This show-stopping dish is perfect for barbecues, celebrations, or any special meal. Follow this step-by-step guide to create a steak that’s grilled to perfection and packed with bold flavors.

Ingredients

For the Tomahawk Steak:

• 2 tomahawk steaks (about 2 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 3 garlic cloves, minced
• 1/2 teaspoon red chili flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Chimichurri Sauce

1. Mix the Ingredients: In a bowl, combine the chopped parsley, cilantro (if using), minced garlic, red chili flakes, red wine vinegar, and olive oil.
2. Season: Add salt and pepper to taste, mixing well. Let the sauce sit for at least 30 minutes to allow the flavors to meld together.

2. Season the Steaks

1. Bring to Room Temperature: Take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.
2. Season Generously: Rub the steaks with olive oil, then season with sea salt, black pepper, garlic powder, and smoked paprika for a smoky flavor.

3. Preheat the Grill

1. Set Up the Grill: Preheat your grill to high heat for searing (450°F to 500°F). If using a charcoal grill, create a two-zone fire.
2. Oil the Grates: Lightly oil the grill grates to prevent sticking.

4. Grill the Steaks

1. Sear the Steaks: Place the tomahawk steaks on the grill over high heat. Sear each side for 3–4 minutes until a nice crust forms.
2. Finish Cooking: Move the steaks to indirect heat or reduce the heat to medium. Grill for an additional 10–15 minutes, turning occasionally, until the internal temperature reaches your desired doneness:
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
3. Rest the Steaks: Remove the steaks from the grill and let them rest for 10 minutes to retain their juices.

5. Serve with Chimichurri

1. Plate the Steaks: Place the grilled tomahawk steaks on a serving platter.
2. Top with Chimichurri: Generously spoon the chimichurri sauce over the steaks. Serve any remaining sauce on the side.

Tips for Perfect Grilled Tomahawk Steaks

• Use a Meat Thermometer: Ensure accurate doneness by checking the internal temperature with a meat thermometer.
• Rest the Steaks: Resting allows the juices to redistribute for a tender, flavorful bite.
• Fresh Ingredients: Use fresh parsley and high-quality olive oil for the best chimichurri flavor.

Why You’ll Love This Recipe

Grilled tomahawk steaks are not only visually impressive but also incredibly delicious. The smoky, juicy meat combined with the zesty chimichurri sauce creates a flavor explosion that’s hard to resist. Whether it’s for a special occasion or a casual barbecue, this dish will wow your guests.

Try this recipe today and elevate your grilling game with this unforgettable tomahawk steak and chimichurri pairing!