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Tomahawk Steak with Grilled Courgette, Feta & Mint

Tomahawk Steak with Grilled Courgette, Feta & Mint

A low carb feast for the all the senses, a guaranteed dinner party hit! 

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PHAT: ORGANIC BRITISH GRASS FED GHEE

SERVES: 6-8

NET CARBS: 2.6g

INGREDIENTS: 

1 LARGE GREEN & 1 LARGE YELLOW COURGETTE

1 MEDIUM RED ONION

A GOOD HANDFUL OF ROCKET LEAVES, WASHED

100G FETA

A GENEROUS BUNCH OF MINT LEAVES

FLAT LEAF PARSLEY LEAVES

YOUR FAVOURITE STEAK

WE USED TOMAHAWK 

2 GARLIC CLOVES, CRUSHED

FRESH SPRIGS OF THYME AND ROSEMARY

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Step one 

Cook your steaks to your liking. We love to reverse sear, especially with a big steak! Preheat your oven to 100°C. Season with sea salt and place on a wire rack. Insert a thermometer into its thickest part and cook to 45-50°c for rare, 50-55°c for medium-rare - it can take up to 1 Hour!

Step two 

Meanwhile, using a mandolin, thinly slice the courgette. Cut the onion into wedges, keeping the root intact. Drizzle the veg with olive oil and season. Wash the rocket and herbs then dry with a salad spinner and set aside.

Step three 

Preheat a griddle pan on high heat. Once very hot, add the courgette slices and grill lengthways without moving them until grill marks start to appear. Repeat on the other side until you have cooked all the courgette. Reduce the heat slightly and repeat with onion until charred and tender.

Step four

Once your steak is cooked, heat a frying pan over high heat, then add your Good Phats Ghee. Sear the steak for 1-2 minutes each side until browned. In the final minute, add the garlic and herbs to baste. Rest for 10 minutes before slicing against the grain to serve.

Step five

On a platter, layer the rocket, mint, parsley, and feta with the grilled courgette and onion. Sprinkle with lemon zest, and a good squeeze of lemon juice. Drizzle over your Good Phats Olive Oil and season. Serve with your steak and enjoy!

 

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