How to make tomahawk with romesco sauce and roasted peppers and tomatoes

Did you know that the tomahawk, a cut of meat that stands out not only for its robust flavor but also for its impressive presentation, gets its name due to its resemblance to an indigenous tomahawk? This premium cut, known for its long bone and generous marbling, is ideal for those seeking a memorable culinary experience.

Learn how to prepare a tomahawk with romesco sauce and roasted peppers and tomatoes, a creative recipe that combines tradition and innovation in contemporary cuisine. Ready to discover how it can transform your meals?

Ingredients:

• 1 Tomahawk Estância 92
• Salt to taste
• Black pepper to taste
• Lemon drops to taste
• Thyme sprigs to taste
• 4 tablespoons butter or olive oil
• 1 small red bell pepper
• 1 bunch of cherry tomatoes

Sauce:

• 1 red bell pepper
• 3 ripe tomatoes
• ¼ cup homemade breadcrumbs
• 1 small garlic clove
• 6 tablespoons toasted cashews
• 1 teaspoon dried red pepper flakes
• ½ teaspoon smoked paprika
• 1 ½ teaspoons red wine vinegar
• Olive oil to taste
• Salt to taste

Preparation:

Preheat the oven to 220°C (high temperature). Wash and dry the bell pepper and tomatoes. Cut each tomato in half lengthwise. Transfer the bell pepper and tomatoes, cut side up, to a large baking sheet. Season the tomatoes with 2 teaspoons of olive oil and salt to taste. Bake for about 30 minutes until the tomatoes are soft and the bell pepper has a charred skin.

Meanwhile, season the Tomahawk with salt, pepper, and lemon drops to taste. Heat a griddle over medium heat and sear the meat for about 4 minutes on each side. Add the red bell pepper and cherry tomatoes to the baking sheet. Bake for another 5 minutes along with the peppers.

Remove the bell pepper from the oven, transfer to a bowl, and cover to peel easily. Remove the skin from the bell pepper, cut it in half, and remove the stem and seeds. In a food processor, grind the cashews with the garlic. Add the roasted tomatoes, peeled bell pepper, breadcrumbs, red pepper flakes, paprika, vinegar, salt, and olive oil to taste. Blend until you get a thick sauce.

Remove the Tomahawk from the oven and serve with the romesco sauce, bell pepper, and cherry tomatoes.