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Ingredients

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Method


Herb-crusted, juicy tomahawk steak topped with tangy sun-dried tomatoes and rich, creamy blue cheese, and garnished with deep-fried basil for an indulgent blend of flavours and textures.

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Preparation

  1. Method

    1. Pre-heat the grill for direct cooking over high heat. 
    2. Mix dry Knorr Professional Barbecue Marinade and Robertsons Smoked Paprika with water and stir well. Add the steak, cover with the marinade mixture and allow to marinate for 30 min. 
    3. In a medium bowl, whisk the onions, Hellmann’s Honey & Mustard Salad Dressing, salt and pepper. Slowly whisk in the oil, forming a smooth vinaigrette. Add the basil. Mix well. 
    4. Remove steaks from the marinade and grill over direct high heat for 4 min each side. Remove from grill and finish in a pre-heated oven at 160 °C for 10-12 min. 
    5. Remove from the oven and let rest for 5-7 min. 
    6. Serve the steaks hot, topped with the sundried tomatoes, drizzled with the vinaigrette, sprinkled with blue cheese and garnished with deep-fried basil.
  2. Chef's Tip

    1. Alternate toppings with sautéed mushrooms and brie cheese, or guacamole and fresh pico de gallo.
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