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Steak & Shrimp: Pat the tomahawk steak dry and rub it with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Allow it to sit at room temperature for 30 minutes. Toss the shrimp with the remaining 1 tbsp olive oil, salt, and pepper.
Chimichurri Sauce: In a bowl, combine chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Set aside.
Mashed Potatoes: Boil the cubed potatoes in salted water for 15–20 minutes until tender. Drain, then mash with heavy cream, butter, salt, and pepper until smooth and creamy.
Grilled Corn: Brush the husked corn with melted butter, sprinkle with salt and pepper, and set aside.
Collard Greens: In a pot, sauté diced onion and garlic. Add the smoked turkey neck or ham hock, chopped collard greens, chicken broth, vinegar, salt, and pepper. Simmer gently for 1–1.5 hours until greens are tender.
2. Grill:
Preheat the grill to medium-high heat (around 400°F/200°C).
Grill the tomahawk steak for 5–7 minutes per side for medium-rare, or until the desired doneness. Let it rest for 10 minutes.
Grill the corn for 8–10 minutes, turning occasionally, until nicely charred.
In a skillet on the grill (or stovetop), melt butter, sauté garlic, and quickly cook the shrimp for 2–3 minutes per side until pink and juicy.
3. Serve:
Slice the rested tomahawk steak.
Arrange the steak and shrimp on a large platter. Drizzle with chimichurri sauce and garnish with fresh parsley.
Add sides of mashed potatoes, grilled corn, and collard greens.
Serve hot and enjoy every savory, buttery, smoky bite!
Serving and Storage Tips:
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