Tomahawk Steak with Horseradish Salsa Verde, Maple Roasted Carrots, Potatoes and Zucchini Batons

Our seventh food and wine pairing in this series is the 2018 Firehawk Farm Shiraz McLaren Vale which another_food_blogger has matched with this dish of Barbequed Tomahawk Steak with a Horseradish Salsa Verde served with Herbed Kipflers, Dukkah Roasted Carrots and Zucchini Chips.

The  plush, deep fruit falvours of blackberry and plum combine perfectly with the smokey barbequed juicy steak  The more complex aniseed and eucalytptus, green herbs and licorice elements make a perfect match for the nutty dukkah carrots and herbed kipflers (which go with everything)!  The wine’s beautiful natural acid stands up for a clean long finish.


Serves 4


Tomahawk steak x 1-1.5kg
Olive oil x 1 tbsp

Horseradish Salsa Verde
Garlic x 2 cloves
Capers x 2 tbsp
Lemon x 2 tbsp
Parsley x 1 cup
Chives x 5g
Horseradish x 25g
Olive oil x 150ml

Herbed Kipflers
Kipflers potatoes x 8
Butter x 30g
Garlic x 2 cloves
Parsley x 1 tbsp
Chili flakes x pinch

Dukkah Carrots
Dutch carrots x 1 bunch
Maple syrup x 1 tbsp
Olive oil x 1 tbsp
Dukkah – here is my link to pistachio dukkah but you can use shop bought too!

Carrot Top Pesto
Carrot tops x 1 cup
Lemon juice x 1 tbsp
Olive oil x 150ml

Zucchini Chips
Zucchini x 3
Panko x 1 cup
Flour x ½ cup
Eggs x 2
Parmesan cheese x ½ cup
Parsley x 2 tbsp
Canola oil



  1. Remove steak from the fridge 1 hour prior to cooking, rub with oil and a generous amount of salt
  2. Light your BBQ and bring to 110c to cook on indirect heat. This means cooking your steak not directly over the coals
  3. Cook your steak for approx. 40 minutes (turning half way) on indirect heat until the internal temperature is 45c (for medium rare), remove steak from the BBQ, cover gently with foil and allow to rest for 15 minutes. Meanwhile add more coal to the BBQ or turn up the gas BBQ so that it is at 300c
  4. Once rested sear the steak for 1-2 minutes per side to form a nice crust and internal temperature is about 52-55c.

Salsa Verde

  1. Add all the ingredients (except oil) to a small blender and blitz, then gradually add the oil until incorporated – set aside in the fridge

Kipfler Potatoes

  1. Clean the potatoes and cut larger ones in half until they are evenly sized, drizzle with oil and salt and roast @ 200c for 30-35 minutes
  2. Meanwhile mix the butter ingredients together and set aside
  3. Once the potatoes are cooked toss them in the garlic butter and serve


  1. Peel carrots, remove their tops (for the pesto) and drizzle with oil, maple syrup and salt
  2. Roast @ 200c for 20 minutes
  3. Sprinkle with dukkah to finish and serve on top of carrot top pesto

Carrot Top Pesto

  1. Place carrot tops, salt, & lemon juice in a blender and gradually add oil

Zucchini Fries

  1. Cut the zucchini into ¼ lengthways and then into pieces about the length of your index finger
  2. Get 4 plates and place flour on one, beaten egg on another and a mix of panko, parsley & parmesan on the 3rd. The breaded zucchini
  3. In a saucepan heat enough canola oil to deep fry the zucchinis to 180c, fry the zucchini in batches for 1-2 minutes or until golden brown

Alternatively bake in the oven at 200c for 20 minutes until golden brown on a lined baking


  1. Put the steak on the BBQ
  2. Make salsa verde, carrot top pesto and prep the rest of the vegetables.
  3. After 20 minutes of the steak cooking on the BBQ add the potatoes to the oven
  4. Once the steak is resting add the carrots to the oven and the zucchini fries if oven baking them
  5. Sear the steak for 1-2 minutes per side
  6. Fry the zucchini fries as the steak is being seared (requires the assistance of someone else!)

Essential Tools

  • Chef knives
  • Chopping board
  • Small food processor
  • Baking tray x 3 (potatoes, zucchini fries & carrots)
  • BBQ
  • Tongs
  • Saucepan (if frying the zucchini fries)
  • Measuring utensils
  • Meat thermometer


  • There are quite a few components to the recipe so the key is to read through it all first and to have your ingredients ready and it will all be relatively straight forward then!
  • Make sure to remove your meat from the fridge at least 30 mins before cooking but 1 hour is better and oil and heavily salt at this stage
  • Make sure to rest the meat prior to searing as that way as soon as you sear it you can serve it having a perfectly cooked and hot steak!

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