Ingredients 所需材料

Steak:

1kg to 1.2kg Tomahawk steak

1kg 至 1.2kg的战斧牛排

Slice of lemon to serve

一片柠檬摆盘

Chimichurri:

3 tbsp fresh coriander

3 汤匙香菜叶

3 tbsp fresh basil

3 汤匙罗勒叶

3 tbsp fresh mint

3 汤匙薄荷叶

Half medium chilli

半根辣椒

1 tsp garlic, crushed

1 茶匙大蒜,搅碎

Half a lemon, juice and zest

半粒柠檬,搅成汁和刨皮

50ml olive oil

50毫升橄榄油

For the chimichurri 蘸酱

Step 1

Blend all ingredients together, and add salt and pepper for seasoning. Put to the side.

将所有食材放进搅拌器里搅拌均匀,然后加入盐和胡椒粉调味。

For the steak 牛排

Step 1

Leave the steak at room temperature for at least an hour before cooking.

在烹饪之前,将牛排在室温下放置至少一个小时。

Step 2

Preheat BBQ until very hot.

将烤炉预热至最高温。

Step 3

Place the steak onto the char grill and cook on one side for about 15 minutes, controlling the heat to develop a nice crust on the meat. Rotate the steak at a 90 degree angle to get the classic criss-cross pattern – this will be your presentation side.

将牛排放在碳烤架上,将一侧牛排煮约15分钟,并控制好火候。将牛排以90度角旋转以获得十字形图案。

Step 4

Turn the steak over to seal the other side, cooking for only about 5 minutes.

将牛排翻转至另一面煮约5分钟。

Step 5

Remove the steak from the heat and rest it on a plate for at least 15 minutes.

将牛排从烤炉上移开并将其放在盘子上至少15分钟。

Step 6

Return the steak to the hot grill again to finish cooking. Cook to desired doneness. For a medium rare steak, the time will take approximately an additional 10 to 15 minutes.

再将牛排放回烤炉中煮至所需的熟度,如果想要吃半成熟的牛排,时间大约需要额外的10至15分钟。

Step 7

Serve whole with the extended bone, chimichurri and slice of fresh lemon.

与蘸酱和柠檬一块装盘享用。

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