Tomahawk Steak with Coleslaw Salad

Because the steak resembles a tomahawk due to its long bone, it is named tomahawk. Due to the size of the cut, the roasting process is a bit more time-consuming and labor-intensive, but the invested time and effort are richly rewarded, as the roasted meat is very tender and juicy. The crispy cabbage salad pleasantly refreshes and spices up the dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dressing

  • pieces Mayonnaise

  • pieces Mustard

  • pieces Yogurt, plain, from whole milk

  • pieces Honey

  • pieces Oil, olive

  • pieces Juice, lemon

  • 1 piece Meat, beef, shoulder

  • 100 g Butter, unsalted

  • 3 pods Garlic, fresh

  • pieces Thyme, fresh

  • pieces Salt, table

Salad

  • pieces Cabbage, fresh

  • pieces Cabbage, fresh

  • pieces Carrot, fresh

  • pieces Onion, raw

Steps

  1. Remove the membrane and any remaining meat from the rib bone. Cook the meat medium in melted butter, adding crushed garlic cloves and thyme sprigs for aroma.

  2. Salad: Clean, wash, and julienne the cabbage and carrot. Peel and finely chop the onion. Mix it with the chopped vegetables.

  3. Make mayonnaise from eggs, oil, and mustard. Mix it with yogurt, honey, mustard, olive oil, and lemon juice to create a dressing, which is poured over the chopped vegetables. Mix the ingredients well and season the prepared salad with salt and pepper to taste. Serve it as a side dish to the roasted meat.

Nutrition Information (Per 100g)

  • Calories: 293.43 kcal
  • Fat: 24.64 g
    • Saturated Fat: 10.77 g
  • Carbohydrates: 0.54 g
    • Sugars: 0 g
  • Protein: 14.69 g
  • Fiber: 0 g