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Fogo Charcoal
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Tomahawk with Chimichurri Rojo


Chimichurri Rojo


  1. Preheat your grill for indirect grilling;
  2. Season the tomahawk steak on both sides with coarse sea salt, freshly cracked black pepper, garlic granules and chipotle flakes; Let sit a room temperature for at least 20 minutes;
  3. Place the tomahawk on the grill for indirect cooking and close the lid; cook for about 20 minutes at 350°F or until internal temperature reaches between 105 and 110°F on an instant read thermometer;
  4. Blend all the Chimichurri Rojo ingredients in a blender and set aside;
  5. When the steak have reached the targeted internal temp, place over direct heat and sear for 2 to 3 minutes per side, depending on desired doneness;
  6. Let the steak rest at room temperature for 10 minutes, then remove the bone and cut the meat into ¼” thick slices. Pour half a cup of chimichurri rojo on top and serve.

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