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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.
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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!