Recipe by : chef ssentongo

Tomahawk Steak with Chimichurri

Exactly like photo – huge bone + grill marks + green sauce.

Steak:
Tomahawk 1kg (35oz), salt 1 tbsp coarse, pepper, oil.

Chimichurri like photo:
Parsley 1 bunch finely chopped, garlic 3 minced, chili flakes 1 tsp, oregano 1 tsp, red wine vinegar 2 tbsp, olive oil 1/2 cup, salt.

Method:

1. Salt: Salt steak heavily, leave room temp 45min.
2. Grill: Charcoal or cast iron smoking hot. Sear 4 min per side till black grill lines like photo.
3. Oven: 180C 12-15min for medium rare. Temp inside 52C.
4. Rest: 10 min on wood board like photo – MUST or dry.
5. Chimichurri: Mix all, sit 15min. Spoon little on top like photo, rest in small white bowl side.

Serve like photo: Wood board, steak steaming, green sauce.

tip: This cut sells $55 VIP. Need good charcoal for marks.

Want cost sheet?

• CRISPY CHICKEN SHAWARMA WRAP

Exactly like photo – soft tortilla + crispy fried chicken strips + creamy sauce drizzle + cilantro.

For 4 wraps like photo:

Chicken crispy like photo:
Chicken breast 500g cut strips, yogurt 2 tbsp, chili powder 1 tsp, paprika 1 tsp, garlic 1 tsp, salt, pepper, lemon 1/2.

Breading: Flour 1 cup + cornstarch 2 tbsp + salt + black pepper.

Wrap: Flour tortillas 4 large, soft .

Creamy sauce like photo (orange):
Mayo 3 tbsp + ketchup 1 tbsp + mustard 1 tsp + garlic powder pinch + black pepper + water little to drizzle.

Salad like photo: Lettuce, tomato 1 slice, yellow bell pepper, red onion rings, cilantro.

Method:

1. Marinate: Chicken + yogurt + spices 30min.
2. Fry: Coat in flour mix, press hard, fry oil 170C 4-5 min till deep golden like photo.
3. Tortilla: Warm on pan 20 sec so soft like photo with brown spots.
4. Assemble like photo: Tortilla flat, lettuce bottom, chicken strips pile in middle, drizzle sauce zigzag like photo, cilantro on top.
5. Roll: Fold half-moon, don’t close fully – show chicken.
6. cost $1.5, sell $6. Best seller for lunch.

Want spicy version?

• BRAISED BEEF SHANKS / LAMB SHANKS

That glossy dark brown + falling off bone + thyme on top.

For 4 shanks like photo:
Beef or lamb shanks 4 pieces (300g each), salt, pepper, flour 2 tbsp, oil 3 tbsp.

Braising sauce:
Onion 1 chopped, carrot 2 cubed like photo, garlic 3, tomato paste 2 tbsp, beef stock 2 cups, red wine 1/2 cup optional, thyme fresh.

Method:

1. Season: Salt + pepper + flour coat shanks.
2. Sear: Pot very hot, oil, brown shanks 3 min each side dark like photo. Remove.
3. Veg: Same pot, onion + carrot fry 3 min, add tomato paste + garlic.
4. Braise: Put shanks back, pour stock + wine till 3/4 cover. Boil, then cover lid, low heat 2.5-3 hrs or oven 160C. Meat will be super tender like photo, sauce thick glossy.
5. Finish like photo: Plate 2 shanks stacked, spoon carrots + dark sauce around, thyme sprigs fresh on top.

Secret: Low and slow – don’t rush. Bone marrow inside should be soft like photo bottom left.

Serve with mashed .

cost $8 for 2, sell $25 VIP stew.

Want full hotel quantity?