Jose Montalvo — aka Chef Ziggy—knows a thing or two about wood-fire grilling. At El Nido, the beloved Tesuque restaurant, cooking on the custom wood-fire grill and in the Italian brick oven form the backbone of the menu. Their tomahawk steak is a customer favorite and at 40 oz. is a hearty meal for two. Montalvo created this recipe for the Santa Fe Wine & Chile Festival, and for a wine pairing, sommelier Joseph Spellman recommends Lewis Cellars Cabernet Sauvignon Napa Valley 2021.
About Tomahawk Steak
What makes tomahawk steak special is that it is at least five inches of rib bone is left intact. The bone is “French trimmed,” a culinary technique also used to give a rack of lamb its unique shape. The shape is where it gets its name from, because it resembles an axe or tomahawk. These stages are huge in size and make for a decadent meal that serves a whole group of people.
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Grilled Tomahawk Steak with Sweet Potato Gratin, Carrots & Chile Gastrique
Description
One of the best cuts of steak you can devour.
Ingredients
- 40 oz bone-in Tomahawk steak
- Sweet potato gratin (see below)
- Heirloom baby carrots (see below)
- Green chile gastrique (see below)
- Red chile gastrique (see below)
For the sweet potato gratin:
- 4 medium sweet potatoes
- 16 oz heavy cream
- 8 oz parmesan cheese, grated
- 4 oz unsalted butter, melted
For the heirloom baby carrots:
- 16 oz heirloom baby carrots
- 2 oz unsalted butter
For the green chile gastrique:
- 1/4 yellow onion, chopped
- 1 garlic clove, chopped
- 8 oz chopped green chile
- Pinch of dried oregano
- 16 oz vegetable stock
- 2 oz granulated sugar
- 1 1/2 oz white wine vinegar
For the red chile gastrique:
- 1/4 yellow onion, chopped
- 1 garlic clove, chopped
- 12 dried guajillo chiles
- Pinch of dried oregano
- 16 oz vegetable stock
- 2 oz granulated sugar
- 1 1/2 oz red wine vinegar
Instructions
- Pat steak dry. Season with salt and pepper.
- Next, over a medium to high heat grill steak for about 7-10 minutes on each side, until desired doneness.
- Let steak rest for at least 15 minutes. Slice and serve family style alongside other dishes.
For the sweet potato gratin:
- Preheat oven to 350 degrees.
- Peel and slice sweet potatoes into 1/4 inch slices.
- Next, in a bowl, combine the heavy cream, Parmesan, and melted butter.
- In a deep baking dish layer the sweet potato, heavy cream mixture, salt and pepper.
- Wrap in foil and bake for 1 hour and 15 minutes.
- Then, raise oven to 400 degrees and cook uncovered until crisps.
- Remove from oven and let cool.
- Cut into 4 servings and serve.
For the heirloom baby carrots:
- Peel and wash baby carrots.
- Blanche the carrots and set aside.
- Right before serving, place in a skillet and add the butter.
- Sauté carrots and add salt and pepper to taste.
For the green chile gastrique:
- In a saucepan, sauté the onion and garlic.
- Once translucent, add green chile and oregano.
- Afterward, cook for about 5 minutes and add stock.
- Bring to a boil and add the sugar and white wine vinegar. Let simmer for 20 minutes.
- Remove from heat and cool.
- Blend and then pour through a fine strainer.
For the red chile gastrique:
- First, in a saucepan sauté the onion and garlic.
- Once translucent add 12 dried guajillo chiles, the oregano, and salt and pepper to taste.
- Cook for about 5 minutes and add stock.
- Once boiling, then add the sugar and the red wine vinegar. Let simmer for 20 minutes.
- Remove from the heat and allow to cool.
- Finally, blend and then pour through a fine strainer.
Recipe by Jose Montalvo — aka Chef Ziggy
Story and Styling by Julia Platt Leonard
Photography by Daniel Quat
Dinnerware Courtesy of Wild Life Santa Fe
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