What’s for dinner? Grilled Tomahawk steak with harissa butter and pap chips

You’ll need: 1,4kg Tomahawk steaks on the bone; 100g garlic clove, crushed; 6g salt; 6g black pepper, coarse ground; 20g rosemary, chopped; 20g thyme, chopped; 60g whole grain mustard; 100ml olive oil.

For the harissa paste – 400g red peppers roasted and peeled, drained; 20g garlic, crushed; 2g cumin, ground; 60ml olive oil; 3 red chillies, deseeded; 2g coriander, ground.

For the harissa butter – 200g harissa paste; 200g Marvello Butter Flavoured Spread; 20g thyme, chopped; 70g parsley.

For the pap chips – 400g mielie meal; 150g Marvello Butter Flavoured Spread; 6g thyme, chopped; 500ml water, cold; 1-litre water, for boiling.

How to: 

Rub steaks with oil, season with salt and pepper and place on hot grill or skillet.

Sear on both sides for 3-4 minutes or until grill lines are clear.

Finish with garlic, mustard and herbs and roast until chosen doneness. Use a meat thermometer to assist you and allow to rest before serving.

(Roasting in 150˚C preheated oven for 45 min is generally medium-rare. This however might vary depending on how thick the steaks are cut or the oven.)

Present with Marvello Butter Flavoured Spread and allow to melt on the steak on presentation.

For the harissa paste: 

Place all paste ingredients into a food processor and mix to a paste. Add the Marvello, thyme and parsley and pulse further to combine

Use 40g of harissa butter per steak. Either freeze them in moulds for easy use or place them in a piping bag for service.

Pap chips:

Place mielie meal in cold water and stir into a paste.

In a pot bring 1 litre of water to a boil with Marvello Butter Flavoured Spread and seasoning.

Add mielie meal paste to boiling water and whisk until smooth.

Pour in 28cm x 21cm silicone mould and set.

Cut into chip shapes and deep fry for service.

* Recipe & image by RCL Foods.