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Serving: Best enjoyed hot and fresh straight off the grill for maximum flavor.
Storage: Store leftovers in airtight containers. The steak, shrimp, and sides can be refrigerated for up to 3 days.
Reheating: Gently reheat steak and shrimp in a covered skillet over low heat to prevent drying out. Warm sides in the microwave or on the stove.
Variations:
Seafood Swap: Substitute shrimp with scallops or lobster tails for an even more luxurious surf-and-turf.
Herb Upgrade: Use basil, cilantro, or oregano in the chimichurri for different herbal notes.
Spicy Kick: Add sliced jalapeños to the collard greens for extra heat or sprinkle crushed red pepper over the mashed potatoes.
FAQ:
Q1: Can I cook the tomahawk steak in the oven if I don’t have a grill?
A1: Absolutely! Sear the steak in a cast-iron pan first, then transfer to a 400°F oven until it reaches your desired doneness.
Q2: Can I prepare the chimichurri sauce in advance?
A2: Yes! Chimichurri actually tastes better when made ahead — it allows the flavors to meld beautifully. Store it in the fridge for up to 3 days.
Q3: What’s the best internal temperature for a tomahawk steak?
A3: For medium-rare, aim for 130–135°F (54–57°C). Always let the steak rest after cooking to lock in juices.
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