Tallow Tomahawk Steak & Seasonal Greens

A hearty tomahawk steak cooked in rich tallow, paired with a vibrant salad and a nutrient-dense yoghurt sauce. The pomegranate molasses adds a sweet-tart note, while the liver powder boosts mineral content. Simple, warming, and guaranteed to make the table go quiet for a moment.

Ingredients

• 1 tomahawk steak (per person)
• 2–3 tbsp Mitchells Beef Tallow
• Bunched handful of fresh seasonal leafy greens
• 1-2 kūmara
• 1/2 pumpkin
• 2 beetroots
• 3-4 carrots
• 1 cup greek yoghurt
• 2 tsp pomegranate molasses
• 1 tsp Mitchells Beef Liver Powder
• 1 garlic clove, crushed
• Drizzle of balsamic vinaigrette 
• Sea salt & freshly ground black pepper

Make it your own: Swap the roasted vegetables depending on season - think asparagus and new potatoes in spring, or root vegetables in autumn.

Instructions

1. Preheat the oven to 200°C.
2. Take the steak out the fridge and let it come to room temperature for 30–45 minutes.
   
3. While the steak is coming to room temperature, cut kūmara, pumpkin, beetroot and carrots into even chunks.
4. Toss with melted tallow, salt and pepper.
5. Spread on a lined tray and roast for 35–45 minutes, turning once, until caramelised and tender.
6. Once your steak is at room temperature, pat dry, then season generously with sea salt and black pepper. Rub with tallow on all sides.
7. BBQ: Sear over high heat to caramelise the outside, then move to indirect heat and cook until the internal temperature reaches 55°C for medium-rare.
8. Stovetop/oven: Heat a heavy skillet until very hot. Sear the steak on all sides until well browned. Transfer to a preheated oven at 180°C and cook for 20–25 minutes, or until the internal temperature reaches 55°C.
9. Remove from the heat and rest the steak, loosely covered, for 10 minutes.
10. In a bowl, combine yoghurt, pomegranate molasses, liver powder, and garlic.
11. Stir well, season with salt and pepper, and adjust to taste.
12. Toss leafy greens lightly with balsamic vinaigrette.
13. Add roasted vegetables for substance and colour.
14. Slice the steak away from the bone, then cut into thick slices against the grain.
15. Arrange on a platter with greens and roast veggies.
16. Serve with the yoghurt sauce on the side.

Chef’s Tips

• Resting is key: Resting the meat allows the juices to redistribute, giving you a tender, juicy steak.
• Slice against the grain: Cutting across the fibres makes the meat easier to chew and enhances tenderness.
• Fire it up: If using the BBQ, add a few sprigs of rosemary or thyme to the coals for a subtle herbal smoke.