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- 1 tomahawk steak (about 2-3 pounds) - 2 tablespoons olive oil - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - Salt and freshly cracked black pepper to taste - 1 pound of assorted seasonal vegetables (e.g., asparagus, bell peppers, zucchini) - 1 pound of baby potatoes, halved

How to Make a Tomahawk Steak Board

Impress your guests with a stunning Tomahawk steak board! This easy guide shows you how to prepare a delicious meal featuring a juicy tomahawk steak, roasted seasonal veggies, and tasty dipping sauces. Discover simple steps and tips for perfect seasoning, grilling, and beautiful presentation that will elevate your dining experience. Click through now for the full recipe and make your next gathering unforgettable!
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Ingredients
  

1 tomahawk steak (about 2-3 pounds)

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

Salt and freshly cracked black pepper to taste

1 pound of assorted seasonal vegetables (e.g., asparagus, bell peppers, zucchini)

1 cup cherry tomatoes, halved

1 pound of baby potatoes, halved

½ cup blue cheese or feta, crumbled

Fresh parsley, chopped (for garnish)

Optional: Your choice of dipping sauces (e.g., chimichurri, garlic aioli, spicy mustard)

Instructions
 

Prep the Steak: Take the tomahawk steak out of the fridge and allow it to come to room temperature for about 30 minutes. This ensures even cooking.

    Prepare Marinade: In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Rub this mixture all over the steak, covering all sides evenly.

      Prepare Vegetables: In a large bowl, toss the seasonal vegetables and baby potatoes with a drizzle of olive oil, salt, and pepper until well coated.

        Grill the Steak: Preheat your grill to high heat (about 450°F/230°C). Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness (135°F/57°C for medium-rare). Use a meat thermometer for accuracy.

          Roast the Vegetables: While the steak is grilling, spread the seasoned vegetables and halved baby potatoes on a baking sheet, and roast them in the oven at 400°F (200°C) for about 20-25 minutes until tender and slightly charred.

            Rest the Steak: Once cooked, remove the steak from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute for a juicier steak.

              Slice and Serve: After resting, slice the steak against the grain into thick pieces. Arrange the steak slices on a large wooden board alongside the roasted vegetables, cherry tomatoes, and crumbled cheese.

                Garnish and Dipping Sauce: Finish with a sprinkle of chopped parsley over everything, and serve with your choice of dipping sauces on the side.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: To elevate your steak board, consider adding small bowls with sauces and extra herbs for a burst of color. Use a mix of textures by placing the steak slices, vegetables, and cheese attractively on the board, inviting guests to dig in!