TOMAHAWK STEAK & SMASHED POTATOES SALAD

Serves 2

INGREDIENTS

• 1 tomahawk steak
• olive oil
• thick kosher salt, to taste
• freshly ground pepper, to taste
• Aromat original
• 1 small head garlic
• 4 tablespoons (½ stick) unsalted butter
• rosemary sticks
• pack baby potatoes
• garlic minced
• 3 tablespoons butter
• parsley
• baby spinach
• feta cheese

METHOD

1. Preheat your oven and position a rack in the centre. Alternatively, you can prepare your griller/braai stand.
2. Season the steak with salt, pepper and Aromat, rubbing and patting the spices in.
3. Meanwhile, prepare the garlic. Trim off the top ¼ inch of the garlic bulb. Drizzle with the oil and add a pinch of salt, then wrap in a foil tent, and roast the garlic for 30 minutes, until the cloves are soft. Remove from the oven and allow to cool.
4. Lay the tomahawk steak in the skillet/on the braai rack and cook approximately 10 mins each side. Using tongs and the bone as a handle,
5. The meat will continue to cook while it rests and increase by 5 to 10 degrees, so take that into account when pulling your steak out of the oven.
6. Squeeze the roasted garlic cloves into the butter and heat gently, stirring with a wooden spoon to distribute, then add the rosemary and continue to cook for about 2 minutes.
7. Use a spoon to baste the butter and garlic over the steak. Turn the steak, and baste again, about 1 minute total. Transfer the steak to a cutting board, tent it with foil, and let it rest for 10 minutes.
8. Slice the steak, then drizzle with more of the butter and garlic.
9. Bring a pot of water to the boil, add 1 tablespoon salt and cook potatoes until soft.
10. Preheat the oven to 200°C.
11. Drain the potatoes and let them dry for 5mins.
12. Place potatoes on a baking tray then use a large fork or potato masher to squish them, keeping them in one piece.
13. Drizzle olive oil and season with salt and pepper.
14. Bake for 30-35 minutes, until golden brown.
15. Melt butter and garlic, drizzle on hot potatoes and garnish with parsley.
16. Assemble salad by placing baby spinach, potatoes and feta on a large platter and top with the sliced steak.