Tomahawk steak with spicy dipping sauce

Step by Step

Step 1

Preheat the barbecue, or cook in the oven according to pack instructions. Sprinkle ¼ tsp salt all over the steak. Set aside. Mix the gochujang with ½ the garlic, the soy, rice vinegar, 2 tbsp water and sesame seeds. In another bowl, mix the mayonnaise with the remaining garlic and sriracha. Cover everything and chill until required.

Step 2

Preheat the oven to 200°C, gas mark 6 and cook the sweet potato fries according to pack instructions. Bring a large pan of water to the boil.

Step 3

Just before cooking the steak, drop the greens into the water for 2 minutes, then drain. Toss in a bowl with the salad onion, soy, lime juice and sesame oil. Chill until required.

Step 4

When the barbecue coals are covered in white ash, cook the beef for 10 minutes with the lid on (use an upturned roasting tin or disposable foil tray if your barbecue is not lidded). Turn and cook for 10 more minutes for rare (11 minutes each side for medium, 12 minutes for well done). Leave to rest for 5 minutes, then slice and serve with the dipping sauce, dressed greens, sweet potato fries and spicy mayo.