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Meat Man Tomahawk with Salsa Verde and Feta Potato Bake

Meat Man Tomahawk with Salsa Verde and Feta Potato Bake

This recipe serves 2.

Ingredients – Meat:

  • 1 Meat Man Tomahawk
  • 4 garlic cloves roughly chopped
  • 4 sprigs thyme roughly chopped
  • Sundried tomato oil
  • Maldon Sea Salt
  • Pepper

Ingredients – Salse Verde:

  • 10g Fresh mint
  • 10g Fresh Parsley
  • 10g Fresh Basil
  • Handful of Spinach
  • 2 Cloves Garlic
  • 4 Anchovies
  • 1 Shallot, Diced
  • 2 Gerkins chopped
  • 1/4tsp English Mustard
  • Salt and Pepper

Ingredients – Feta Potato Bake:

  • 2 Baking Potatoes
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Garlic
  • 1 tbsp Dried Thyme
  • 100ml Olive Oil
  • 5 Chopped Sundried Tomatoes
  • 150g Feta Cheese
  • Salt and Pepper
  • Fresh Basil Leaves

  1. Before anything, get the tomahawk out of the fridge on a tray 20 minutes before cooking. Cover in the sundried tomato, oil, salt, pepper garlic and thyme and allow to marinade.
  2. Pre heat oven to 200’c
  3. To prepare the potatoes, slice them into 2cm slices, skin on and place in a pan of cold water. Put on the stove and bring to the boil, cook for 1 minute then drain and allow to steam. Mix the dried herbs and salt and pepper in a small bowl. Mix in the olive oil to make a paste. Place the potatoes in an oven proof dish. Cover in the paste and sprinkle the chopped sundried tomatoes on top. Crumble the feta across the whole thing and wrap in foil. Place in the oven for 20 minutes. Check the potatoes with a sharp knife, if they are soft, remove the foil and leave on the side for now.
  4. Whilst the potatoes are cooking, place all the Salsa Verde ingredients in a blender or food processor, except the oil, and blend till smooth. Add a splash of water if needed to get it going. Once smooth, slowly pour in the oil as it blends until all the oil is incorporated.
  5. This is your salsa verde.
  6. Now, time to cook your tomahawk. Get a frying pan very hot and sear the steak both sides 3 minutes a side until a dark colour is achieved. Place on an oven tray with all the garlic and thyme and place in the 200’c oven for 8 minutes. Check the inside temperature with a meat thermometer, for Medium Rare you want an internal temperature of around 50’c.
  7. (Rare 46’c, Medium 55’c Medium Well+ 60’c+)
  8. Remove from the oven and allow to rest. When you remove it, place the potatoes back in the oven for 10 minutes. This time will allow your tomahawk to rest perfectly, and also allow your potatoes to crisp up beautifully.
  9. If the suns’ out, cooking on the barbeque is my favourite! Chargrill the tomahawk on a roaring flame and then turn it down and cook with the lid down for 5-6 minutes to the same temperatures to achieve the same results!
  10. To serve, carve your steak, season with Maldon Salt (‘Salt Bae’ Style). Serve on a board, drizzled with your Salsa Verde and your Feta Potato Bake on the side. Enjoy and remember, summer’s coming!

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