Excellent and easy to prepare dish. Tomahawk steak from striploin.
1 tomahawk steak from striploin - Qulinary Feast
½ of zucchini
1 red bell pepper
1 oyster mushroom
5-6 baby tomatoes
0.2 of eggplant
50 g of oriental salsa
50 g of sauce for grilled vegetables (the red onion salsa)
seasonings: salt, pepper, olive pomace oil
Preparation of the meat: Season the steak with salt and freshly ground pepper. Place the meat on heated grill pan, or on the classic barbecue grill. When the steak is browned (has dark grill marks), turn it over. Grill fry twice on each side, so that the grill marks form a checked pattern. Transfer the steak into the oven preheated to 180°C for 11-12 minutes. Close to the bone, the temperature of the meat should be around 56°C. After taking out from the oven, the steak should rest a while, so that the temperature inside and outside of the meat evens out. Cut the ready steak into thin slices and serve with grilled vegetables.
Preparation of the vegetables: Remove the seeds from the bell pepper. Quarter the pepper, tomatoes and chicory. Cut the zucchini and eggplant into slices of about 1 cm. Season with salt and pepper. Before grilling, sprinkle with a small amount of olive oil. Grease a grill pan with oil, heat it and place the vegetables on it in the following order: the zucchini and eggplant, followed by pepper, sliced shallot, next the oyster mushrooms and tomatoes. When dark marks appear on the vegetables, turn them over. Remove vegetables from the pan and garnish them with the sauce for grilled vegetables.