Confit Tomahawk Steak with Panko Broccoli & Gremolata

Preparation & Confit

• 1
  Preheat the grill or oven to 50 °C. Place the Tomahawk steak in an ovenproof dish. Crush the garlic cloves and add them along with the rosemary sprigs to the meat. Cover everything with olive oil so that the meat is completely submerged.
• 2
  Confit the steak in the oil for 5 hours at a constant 50 °C. This will make the meat incredibly tender.

Prepare Side Dishes

• 1
  Pre-cook the new potatoes in salted water until almost tender. Drain and set aside.
• 2
  For the broccoli breading, prepare three bowls: one with flour, one with whisked egg, and one with a mixture of panko, grated Parmesan, and chopped herbs. First, dredge the wild broccoli in flour, then dip it in the egg, and finally coat it in the panko-Parmesan mixture.

Gremolata & Finish

• 1
  For the gremolata, finely chop the parsley. Mix with olive oil, finely chopped garlic, grated Parmesan, lemon zest, salt, and a little chili. Set aside.
• 2
  Prepare the grill for high direct heat. Remove the confit steak from the oil and sear it on both sides on the hot grill until a nice crust forms. Then let it rest for 5 minutes.
• 3
  At the same time, fry the breaded broccoli on a closed grill surface (or in a pan) until golden brown. Also, finish frying the pre-cooked potatoes on the grill until crispy.
• 4
  Slice the steak, drizzle with gremolata, and serve with the broccoli and potatoes. Enjoy! 🫡