Tomahawk beef rib, curry sweet potato purée, lemon grilled asparagus

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Preparation

Mashed Sweet Potatoes:

Cook sweet potatoes in salted boiling water. At the end of this process, mash the potatoes with a potato masher and add the butter, cream and curry powder. Mix well, then season.

Grilled asparagus:

Remove with a knife about 2.5 cm (1 inch) from the tip of the asparagus stem.

Spread the asparagus on a plate or plate, then sprinkle with olive oil.

Season with salt and pepper, then sprinkle with lemon zest. Reserve the juice for after cooking.

Cooking the rib:

Preheat the barbecue to high heat.

Take the steak out about twenty minutes before cooking.

When the barbecue is hot, turn off half of it and put the generously seasoned steak on half of the off grill.

Cook the steak for 10 minutes with the lid closed, then turn the steak for another 10 minutes.

Using a thermometer, check the temperature in the center of the room to reach 50°C (continue cooking if this temperature is not reached).

Remove the barbecue steak and cover with a piece of aluminum foil. Let the steak rest about fifteen minutes.

Meanwhile, cook the asparagus on the very hot side of the barbecue for 4 to 5 minutes. Sprinkle asparagus with lemon juice just before removing.

To serve the Tomahawk ribs, it is best to slice it. Detach the fillet from the bone and slice the meat. Serve with vegetables and mashed potatoes.

Tips from your butcher expert:

If the steak is frozen, it will need to thaw completely in the refrigerator before cooking (2 to 3 days)

Considering the thickness of such a steak, it is essential to season the meat very well. More than normal.

In indirect cooking, the steak will have a uniform caramelization, if one wishes marks, it will be necessary to seize it just before removing it for the rest.

Source: Metro