Reverse-Seared Tomahawk Steak with Chips, Chimichurri & Parma Ham-Wrapped Asparagus A BBQ feast with reverse-seared tomahawk steak, crispy chips, fresh chimichurri and Parma ham-wrapped asparagus. Serves: 4 Prep Time: 1 hour 15 minutes Cook Time: 1 hour 30 minutes Ingredients Tomahawk Steak ● 1 tomahawk steak (1–1.5 kg / 2¼–3¼ lb) ● 1 tbsp flaky sea salt ● 1 tsp black pepper ● 1 tbsp neutral oil Chips ● 1 kg (2.2 lb) Maris Piper potatoes ● Cold water, for soaking ● 2 litres (8 cups) water ● 2 tbsp salt ● 2 tbsp white vinegar ● Vegetable oil or beef dripping, for frying ● Flaky sea salt, to season Chimichurri ● 1 packed cup parsley, finely chopped ● 2 garlic cloves, minced ● ½ cup extra virgin olive oil ● 2 tbsp red wine vinegar ● ½ tsp dried oregano ● 1 tsp flaky sea salt ● Black pepper, to taste Parma Ham-Wrapped Asparagus ● 12 asparagus spears, trimmed ● 6 slices Parma ham Method 1. Prepare the Chips 1. Cut potatoes into thick chips and soak in cold water for at least 30 minutes. 2. Simmer in salted water with vinegar for 8–10 minutes until just tender. 3. Drain and allow to dry. 2. Make the Chimichurri 1. Mix all chimichurri ingredients in a bowl and set aside. 3. Prepare the BBQ 1. Set up a two-zone fire with an indirect cooking zone at 110–120°C (225–250°F). 4. Reverse-Sear the Tomahawk 1. Pat the steak dry, oil lightly and season. 2. Cook over indirect heat until it reaches: ● 48°C (118°F) for medium-rare ● 52°C (125°F) for medium 3. Remove and rest. 5. First Fry the Chips 1. Heat oil to 140°C (285°F). 2. Fry chips for 5–6 minutes until cooked through but pale. 3. Remove and increase oil temperature to 190°C (375°F). 6. Cook the Asparagus 1. Wrap two asparagus spears with one slice of Parma ham. 2. Cook on the BBQ for 10 minutes, turning once. 7. Sear the Steak 1. Sear over high heat for 60–90 seconds per side. 2. Continue until the internal temperature reaches: ● 54–56°C (129–133°F) for medium-rare ● 58–60°C (136–140°F) for medium 3. Rest for 10 minutes before slicing. 8. Finish the Chips 1. Fry at 190°C (375°F) for 2–4 minutes until golden and crisp. 2. Drain and season with flaky sea salt. 9. Serve 1. Slice the tomahawk across the grain. 2. Serve with the chips, asparagus and chimichurri. Chef’s Tip: Dry-brine the tomahawk with salt for 12–24 hours before cooking for extra flavour and a better crust. #FoodTok #recipes #tomahawksteak - @gastronomichb