Cherry Smoked Coffee Rubbed Tomahawk Steak With Garlic Horseradish Sauce Recipes

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CHERRY-SMOKED COFFEE-RUBBED TOMAHAWK STEAK WITH GARLIC-HORSERADISH SAUCE



Cherry-Smoked Coffee-Rubbed Tomahawk Steak with Garlic-Horseradish Sauce image

Provided by Food Network

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 31

Two 32- to 36-ounce tomahawk steaks
Olive oil, for drizzling
Coffee Rub, recipe follows
Garlic-Horseradish Sauce, recipe follows
Lemon-Thyme Grilled Marinated Seasonal Vegetables, recipe follows, for serving
1/4 cup ground instant coffee
1 tablespoon smoked paprika
1 tablespoon dark brown sugar
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried mustard
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
1 tablespoon Creole mustard
2 teaspoons prepared horseradish
1 teaspoon sugar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more for the grill grates
1/2 cup fresh lemon juice (from about 4 lemons)
3 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 bunch asparagus (approximately 12 pieces), bottoms snapped off
1 red onion, cut into 1/2-inch slices
1 red bell pepper, cut into 1-inch slices
1 yellow squash, sliced lengthwise 1/4 inch thick
1 zucchini, sliced lengthwise 1/4 inch thick

Steps:

  • Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
  • Rub the steaks with olive oil and sprinkle generously with the Coffee Rub. Place 1 cup soaked and drained cherry wood chips directly on the coals. Place the steaks over direct heat, searing both sides, 3 to 5 minutes per side. Continue grilling, moving the steaks back and forth from direct to indirect heat as flareups occur, for 10 minutes, then turn over, grilling until the internal temperature reaches 125 degrees F, another 8 to 10 minutes. (If there continue to be flareups, place the lid on the grill.) Let rest for 10 minutes. Slice across the grain. Serve with Garlic-Horseradish Sauce and Lemon-Thyme Grilled Marinated Seasonal Vegetables.
  • Combine the coffee, smoked paprika, brown sugar, cayenne pepper, cumin, dried mustard, thyme, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
  • Whisk together the mayonnaise, vinegar, Creole mustard, horseradish, sugar, garlic, 1 teaspoon salt and 1 tablespoon pepper in a bowl. Cover and refrigerate for 2 hours.
  • Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
  • Whisk the olive oil, lemon juice, thyme, rosemary, sugar, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
  • Lightly grease the grill grates with oil. Place the asparagus, onion, bell pepper, yellow squash and zucchini on the grill over direct heat and baste with the dressing. Grill, turning occasionally, basting every 5 minutes and moving the vegetables to indirect heat as needed for flareups, 10 to 15 minutes.

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