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very easy
Prep Time
15 mins
Total Time
20 mins
For 3 to 4 people


Tomahawk steak, approximately 1 kg (2 lb.), at room temperature
Olive oil
Salt and pepper
Chimichurri sauce
1 cup
fresh parsley, chopped
250 ml
1 cup
olive oil
250 ml
1/4 cup
fresh basil, chopped
60 ml
2 tbsp
oregano, chopped
30 ml
2 tbsp
red wine vinegar
30 ml
green onions, chopped
garlic clove, minced
1 tsp
pepper flakes
Salt and pepper, to taste


Step 1
Brush the steak with olive oil, then generously season with salt and pepper.
Step 2
In a bowl, combine all the ingredients for the chimichurri sauce. Set aside.
Step 3
Preheat the BBQ to medium-high heat. Oil the grill and sear the steak approximately 2 minutes on one side, or until grill marks are visible.
Step 4
Flip and sear the other side approximately 2 minutes. For rare doneness, continue cooking over indirect heat 15 or 20 minutes, or until internal temperature reaches 48°C (118°F).
Step 5
Remove your steak from the grill, place on a plate, and cover with aluminum foil. Let rest approximately 5 minutes.
Step 6
Serve with the chimichurri sauce and sautéed mushrooms if desired.