Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Grilled Tomahawk steak with green peppercorn and BBQ onion relish
2021-03-31
https://www.metro.ca/userfiles/image/recipes/tomahawk-poivre-vert-relish-oignon-bbq-11569.jpg
PT15M
PT30M
PT45M
Heat the oil in a pot. Add the onion, garlic, bay leaves, and chili peppers. Cook for 4 to 5 minutes.Add the paprika, mustard, and salt. Cook for 30 seconds.Add the remaining ingredients for the relish. Cook on low for 20 to 25 minutes or until you get a creamy texture. Set aside.Grind the green peppercorn and salt with a mortar and pestle. Set aside.Brush the oil onto the steak. Season with salt, pepper, and the green peppercorn mixture.Cook the steak in the oven at 180 C (350°F) for 15 to 18 minutes (or until the internal temperature reaches 48 C (118 F). Remove from the oven. Let rest.End by searing the meat in a hot pan.Let rest for 10 minutes before slicing.Serve with the BBQ onion relish.Note:Unlike a regular steak, a tomahawk steak cooks from the inside out. That’s why it’s preferable to cook it at a low temperature first and then finish by searing (that way the steak will remain juicy).
4
Metro
0
0
0
0
relish:
2 tablespoons (30 ml) olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2-3 bay leaves
2-3 small chili peppers
2 tablespoons (30 ml) smoked paprika
2 tablespoons (10 ml) ground mustard
1 teaspoon (5 ml) salt
1 can (400 g) crushed tomatoes
1/2 cup (125 ml) brown sugar
1/3 cup (80 ml) Worcestershire sauce
1/4 cup (60 ml) maple syrup
1 tablespoon (15 ml) red wine vinegar
2 tablespoons (30 ml) green peppercorns
2 tablespoons (30 ml) sea salt
steak:
1 Tomahawk steak
2 tablespoons (30 ml) olive oil
Grilled Tomahawk steak with green peppercorn and BBQ onion relish
4
Main course
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
relish:
-
2 tablespoons
(30 ml)olive oil
-
1
onion, finely chopped
-
3
garlic cloves, finely chopped
-
2-3
bay leaves
-
2-3
small chili peppers
-
2 tablespoons
(30 ml)smoked paprika
-
2 tablespoons
(10 ml)ground mustard
-
1 teaspoon
(5 ml)salt
-
1 can
(400 g)crushed tomatoes
-
1/2 cup
(125 ml)brown sugar
-
1/3 cup
(80 ml)Worcestershire sauce
-
1/4 cup
(60 ml)maple syrup
-
1 tablespoon
(15 ml)red wine vinegar
-
2 tablespoons
(30 ml)green peppercorns
-
2 tablespoons
(30 ml)sea salt
-
steak:
-
1
Tomahawk steak
-
2 tablespoons
(30 ml)olive oil
Preparation
Heat the oil in a pot. Add the onion, garlic, bay leaves, and chili peppers. Cook for 4 to 5 minutes.
Add the paprika, mustard, and salt. Cook for 30 seconds.
Add the remaining ingredients for the relish. Cook on low for 20 to 25 minutes or until you get a creamy texture. Set aside.
Grind the green peppercorn and salt with a mortar and pestle. Set aside.
Brush the oil onto the steak. Season with salt, pepper, and the green peppercorn mixture.
Cook the steak in the oven at 180 C (350°F) for 15 to 18 minutes (or until the internal temperature reaches 48 C (118 F). Remove from the oven. Let rest.
End by searing the meat in a hot pan.
Let rest for 10 minutes before slicing.
Serve with the BBQ onion relish.
Note:
Unlike a regular steak, a tomahawk steak cooks from the inside out. That’s why it’s preferable to cook it at a low temperature first and then finish by searing (that way the steak will remain juicy).
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
