Ingredients

For the Tomahawk Steak:

  • 1 tomahawk steak (2–3 lbs, about 2 inches thick)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

For the Chimichurri Pesto Sauce:

  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup pine nuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • Salt and black pepper to taste

Equipment

  • Grill (charcoal or gas)
  • Meat thermometer
  • Blender or food processor
  • Tongs
  • Cutting board
  • Aluminum foil

Instructions

Preparing the Steak:

  1. Season the Steak: Remove the tomahawk steak from the refrigerator 1 hour before grilling to bring it to room temperature. Pat dry with paper towels. Rub both sides with olive oil, then season generously with kosher salt, black pepper, garlic powder, and smoked paprika. Let it sit to absorb the flavors.
  2. Preheat the Grill: Heat your grill to high (450–500°F / 230–260°C) for direct searing. If using charcoal, ensure coals are glowing and ashed over. Create a two-zone setup: one side for direct high heat and one for indirect lower heat.

Making the Chimichurri Pesto Sauce:

  1. Toast Pine Nuts: In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden, stirring frequently to prevent burning. Set aside to cool.
  2. Blend Ingredients: In a blender or food processor, combine parsley, basil, cilantro, toasted pine nuts, Parmesan, garlic, red pepper flakes, red wine vinegar, lemon zest, and lemon juice. Pulse until finely chopped but not fully smooth.
  3. Add Olive Oil: With the blender running on low, slowly drizzle in the extra-virgin olive oil until the mixture emulsifies into a thick, spoonable sauce. Season with salt and black pepper to taste. Transfer to a bowl and set aside.

Grilling the Steak:

  1. Sear the Steak: Place the steak on the hot, direct-heat side of the grill. Sear for 3–4 minutes per side to develop a deep, golden crust. Rotate 90 degrees halfway through each side for crosshatch grill marks.
  2. Cook Indirectly: Move the steak to the indirect-heat side of the grill. Close the lid and cook for 8–12 minutes, flipping once, until the internal temperature reaches your desired doneness:
    • Rare: 120–125°F (49–52°C)
    • Medium-Rare: 130–135°F (54–57°C)
    • Medium: 140–145°F (60–63°C)
  3. Rest the Steak: Remove the steak from the grill and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 10 minutes to redistribute juices.

Serving:

  1. Slice the Steak: Slice the steak against the grain into 1/2-inch thick slices, cutting away from the bone.
  2. Add Sauce: Spoon the chimichurri pesto sauce generously over the sliced steak or serve it on the side for dipping.
  3. Garnish (Optional): Sprinkle with a pinch of flaky sea salt or extra chopped parsley for presentation.

Serving Suggestions

  • Pair with grilled vegetables (e.g., asparagus, zucchini) or roasted potatoes.
  • Serve with a bold red wine like Malbec or Cabernet Sauvignon to complement the steak’s richness and the sauce’s herbaceousness.

Notes

  • Make-Ahead: The chimichurri pesto sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Stir well before serving.
  • Doneness Tip: Use a meat thermometer for accuracy, as tomahawk steaks are thick and can vary in cooking time.
  • Storage: Leftover steak can be refrigerated for up to 3 days. Reheat gently to avoid overcooking.

Prep Time

  • 15 minutes (plus 1 hour for steak to come to room temperature)

Cook Time

  • 15–20 minutes

Total Time

  • Approximately 1 hour 30 minutes

Servings

  • 4–6 people

Enjoy your flavorful, show-stopping Chimichurri Pesto Tomahawk!