Summary

Ingredients

• 1 kg beef steak (s) (Tomahawk steak, approx. - .2 )
• Rapeseed oil
• 1 tablespoon spice mixture
• 1 can beans, white
• 1 can kidney beans
• 2 chorizo sausages
• 1 onion (s), red
• 1 spring onion (s)
• 1 can tomatoes, chunky
• 1 small bunch parsley
• 1 tablespoon crème fraîche
• salt and pepper

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Instructions

1. Rub the tomahawk steak with rapeseed oil and then sprinkle the spice mixture (rub) on it. Marc uses dried herbs, salt, pepper, onion granules and cane sugar for his rub. But you can also use other / your own seasoning mixes.
2. Let the marinated meat soak in the refrigerator for one to two hours. Take out of the refrigerator half an hour before grilling and then grill on each side at 280 to 300 degrees direct heat for one to two minutes. Then place the steak in the indirect zone for about 20 to 25 minutes and let it cook at 150 degrees (55 degrees core temperature).
3. For the ragout, cut the chorizo and onions into cubes and fry them in a pan. Then add the tomato pieces and the beans one after the other and simmer everything over a low heat for 5 to 10 minutes. Finally, season with salt, pepper, chopped spring onions and chopped parsley, refine with crème fraîche and serve with the Tomahawk steak.