“I tried to eat one of these myself but had to wait until lunch the next day to finish!”
Serves 2
INGREDIENTS
- 1 Tomahawk steak (around 1.5kg)
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- Cajun butter (see below)
BLACKENED CORN & CAJUN BUTTER
- 2 fresh ears of corn
- Pinch of sea salt
- Pinch of chilli powder
- 2 tblspn of butter
- 2 lime wedges
- 50g of butter, softened
- 1 small red chilli, deseeded, chopped
- ½ tspn of Cajun spice
- 2 tspn of finely grated lemon zest
- Freshly ground black pepper
METHOD
Preheat the barbecue hotplate to a high heat.
To make the Cajun Butter, combine butter, chilli, spice, zest and pepper in a bowl and transfer to a sheet of greaseproof paper. Roll into a log in the greaseproof paper and refrigerate.
Strip corn of their husks, place in salted boiling water and cook for five minutes, then remove and drain.
Season and oil the meat. Cook for 6-7 minutes each side depending on thickness of the steak and your required degree of doneness, taking care not to pierce the meat (use tongs).
Place the part-cooked corn ears on your barbecue alongside your steak.
Remove your steak from the heat, set it aside to rest for around five minutes in a warm place while you finish cooking your corn.
Leave the corn until blackened, rotating them as they cook.
When corn has reached the desired char, remove from the flame.
Top with the Cajun butter and a squeeze of lime.
Sprinkle with salt and chilli powder.
Serve the steak with a dollop of Cajun butter on top and
side with the blackened corn. Enjoy immediately.
