- Prepare the chimichurri. Combine garlic, ginger, shallots, thai chillies, salt and sugar in a mortar and pestle. Pound ingredients until you get a nice paste. Coarsely chop up herbs and add into the mortar and pestle, together with lime zest and lime juice and pound gently till well combined and to extract the flavours. Once done, add fish sauce, rice wine vinegar and olive oil. Mix well and season to taste.
- Prepare the duck fat potatoes. Wash and peel potatoes, cut them into eights.
- Bring a pot of water to the boil and add salt and baking soda. Add in potatoes and boil for about 10 minutes, until a knife can run through it smoothly.
- Strain potatoes and leave them to rest until moisture has evaporated.
- In a saucepan heat up duck fat for a few minutes. Add potatoes, smashed garlic, duck fat, salt and pepper, into a mixing bowl and toss evenly and vigorously. Lay on a flat baking tray with baking sheets. Lay sprigs of thyme around potatoes.
- Roast in a 200°C oven for about 30 minutes, until potatoes are nice and browned. Serve with fresh thyme sprinkled on top.
- Prepare the tomahawk steak. Remove steak from fridge at least 40 minutes before cooking. Drizzle steak with olive oil, season generously with salt and pepper and rub evenly on both sides.
- Cook steak in a 120°C oven for 1 hour.
- Remove steak from the oven and heat some olive oil in a hot cast iron pan. Once the pan starts to smoke, cook the steak for about 2 minutes on each side, until you get a nice crust. At the last minute, reduce heat and add in smashed garlic, thyme and butter. Baste butter over steak continuously.
- Remove steak from pan, cover with foil and allow it to rest for at least 10 minutes.
- Slice steak and serve with chimichurri sauce and duck fat potatoes.
Pro-tip: Tomahawk steaks are naturally flavourful, all you need is simple seasonings like salt, pepper, olive oil and butter to enhance the flavour of the meat.