Taste of Tradition: Ultimate Christmas Steak Dinner by The Meatmen | True Aussie Beef and Lamb SG

If you’re looking for an impressive centrepiece for your Christmas dinner this year that doesn’t require hours of work, look no further than an Aussie tomahawk, which is bound to deliver on all fronts. Jon from The Meatmen makes a Tomahawk Ribeye with Asian Chimichurri and Duck Fat Potatoes using high quality Australian beef.

Pro-tip: Tomahawk steaks are naturally flavourful, all you need is simple seasonings like salt, pepper, olive oil and butter to enhance the flavour of the meat.

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[Tomahawk Ribeye With Asian Chimichurri]

Ingredients:

Serves 4

- 1 Tomahawk Ribeye (to fit a 28-inch pan) 
- Salt, as needed 
- Pepper, as needed
- Olive oil, as needed 
- 3 cloves garlic, smashed
- 2 sprigs thyme
- Butter, as needed
 
Asian Chimichurri
- 3 cloves garlic
- 1 inch knob ginger, sliced 
- 2 shallots, chopped
- 3 Thai green chillies, chopped
- 2 chilli padi, chopped
- A pinch of salt 
- A pinch of sugar
- 1 bunch coriander
- 1 bunch basilmint
- 1 lime, zest and juice 
- 1 tbsp fish sauce
- 1 tbsp rice wine vinegar 
- 3 tbsp olive oil

Duck Fat Potatoes
- 1kg potatoes 
- 2 tbsp salt 
- ½ tsp baking soda
- 80g duck fat 
- 6 cloves garlic, smashed 
- Salt, as needed
- Pepper, as needed  
- 4 sprigs thyme 

Check out the full recipe here: https://www.trueaussiebeefandlamb.sg/recipes/recipes-for-sg-site/consumer-recipes/beef/asian-style-braised-beef/tomahawk-ribeye-with-asian-chimichurri/#

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