1 beef tomahawk steak
salt and black pepper from a grinder
12 raw prawn tails
marinade
1 dl oil
juice and zest of 1 lime
1 single clove garlic bulb
1 red chili pepper
salt and black pepper from a grinder
grilled salsa
1 tub of cherry tomatoes
2 onions
2 bell peppers
3 single clove garlic bulbs
1 red chili pepper
1 lime
½ bunch of fresh cilantro
salt and black pepper from a grinder
4 potatoes (floury variety, e.g. Rosamunda) wrapped in foil
Take the steak out of the refrigerator roughly one hour before grilling. Thaw the prawns, rinse them in a colander with cold water and place in a bowl.
Prepare the marinade for the prawns by finely chopping the chili and garlic for the oil. Grate the lime zest and extract the lime juice. Pour in the bowl. Season with salt and pepper and place the prawns into the marinade for approximately 30 minutes. Then push the prawns onto bamboo skewers and set aside. You can use the marinade when cooking the prawns by basting them with it.
Chop the bell pepper and onion into chunks for the grilled salsa, you can use the cherry tomatoes whole. Chop the chili and garlic.
Heat the Mustang Connoisseur to 200 degrees and place the potatoes on the top shelf. They will be ready in about an hour.
When the potatoes have been cooking for roughly 20 minutes, take out a foil tin and pour a generous amount of oil into it. Pour the chopped salsa ingredients into the tin and season with salt and pepper. You can pour in the lime juice at this point. Mix the salsa during the cooking a few times to ensure that the ingredients are cooked evenly. You can also cook the salsa on the top shelf.
Turn on the infrared burner on the side to full heat and let the grate heat up for a few minutes. Baste the tomahawk steak lightly with oil and sear the steak on every side on the infrared burner. Transfer the meat to the grill for further cooking. The steak is ready when the meat thermometer is at 52–56 degrees depending on the desired result, this will take approximately 25–35 minutes.
When the potatoes are cooked, the grilled salsa has softened nicely and the meat is at a desired temperature, it’s time to grill the prawns.
Roast the skewers on the infrared burner for about two minutes on each side. When the color of the prawns turns from gray to red, they are perfect!
Cut the meat to serve, garnish the salsa with chopped fresh cilantro and serve the prawn skewers with lime wedges. Serve the oven potatoes on the side.
