SERVES: 3-4
PREP TIME: 20 minutes
COOK TIME: 1 hour

Ingredients:

KUMARA WEDGES

• 1kg kumara
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil
• Sea salt

 
TOMAHAWK STEAK

• 1 x Green Meadows Tomahawk Steak
• Avocado oil
• 40g butter, softened
• 1 clove garlic, minced
• 4 black olives, finely chopped
• ½ teaspoon finely chopped rosemary

Method:

KUMARA WEDGES
Pre-heat the oven to 200°C. Scrub and cut the ends off the kumara. Cut into wedges, put into a large pot and cover well with water. Put on the lid then bring to the boil. Once boiling remove the lid, reduce the heat and cook for 5 minutes until almost cooked through. Keep an eye on them as they cook, checking at the 4-minute mark and removing from the heat if done. You don’t want them to be over-cooked and falling apart! Drain then tip out onto a large baking tray to dry.
 
Once dry sprinkle the smoked paprika over the wedges, followed by the oil, mix well with your hands then arrange the wedges on a baking tray lined with baking paper. Put in the oven and cook for 30-40 minutes or until golden-brown and crunchy on the outside.
 
 
TOMAHAWK STEAK
 
Remove the steak from the fridge 30 minutes before you are going to cook it. Put the butter, garlic, black olives and rosemary into a small bowl and mash well with a fork. Set aside.
 
When ready to cook, rub the meat with a generous amount of avocado oil and season well with sea salt and freshly ground black pepper.
 
Put a tablespoon or so of avocado oil onto a skillet or large frying pan. Once hot, place the steak onto the skillet and cook for 3 minutes each side. Remove from the skillet and put into an oven-proof tray. Put into the oven with the wedges and cook for 17 minutes or until the meat reaches your desired temperature on your meat thermometer.
 
Remove from the oven and cover loosely with tin foil, leaving for 15 minutes to rest. Slice the meat, top with the olive butter and serve immediately along with the wedges and some fresh, or cooked greens!