The advertiser paid a fee to promote this sponsored article and may have influenced or authored the content. The views expressed in this article are those of the advertiser and do not necessarily reflect those of this site or affiliated companies.
You can watch “Texas Eats” on Saturdays at 10 a.m. on KSAT 12, KSAT.com, and KSAT Plus, our free streaming app.
This perfectly cooked tomahawk steak pairs perfectly with an ice-cold Shiner beer.
Tomahawk Steak
Ingredients:
2 inch tomahawk steak
Kosher salt
Crushed black pepper
Garlic powder
Directions:
Heat a charcoal BBQ pit with coals to one side
Liberally season room temperature steak with salt, pepper, and garlic powder
Place steak on indirect heat and allow to cook to an internal temperature of 125F
Sear steak over direct heat until crust forms and temperature reaches 135F
Allow steak to rest for 10 minutes
Slice steak and top with chimichurri
Enjoy!
Chimichurri
Ingredients:
Parsley
Cilantro
Garlic
Lime Juice
Red Pepper Flakes
Red Wine Vinegar
Olive Oil
Salt & Pepper
Directions:
Rough chop the parsley, cilantro and garlic
Combine the herbs in a bowl with red pepper flakes
Pour one part vinegar and two parts olive oil to the mixture
Mix well
Salt & Pepper to taste
Follow Texas Eats and David Elder on Facebook and Instagram for more food info, pictures, videos, and giveaways.
Benjamin Garison is a producer, videographer, and editor for the top-rated food and travel show in Central and South Texas, Texas Eats with David Elder. Ben joined the Texas Eats team in the fall of 2020.