Farm-To-Table: Marc Forgione Vidalia Onion Tomahawk Chop Steak Recipe

Farm-To-Table: Marc Forgione Vidalia Onion Tomahawk Chop Steak Recipe

Kelly and Michael kicked off their Farm-To-Table Superstar Chefs contest with this recipe by Marc Forgione. Every week, they’ll ask a superstar chef to come by and cook some treats. This week it was Marc Forgione’s Vidalia Onion Tomahawk Chop Steak Recipe. Try it out yourself!

If you do try it out, make sure to take a food selfie and send it in to Kelly & Michael for their contest.

Kelly & Michael: Marc Forgione Vidalia Onion Tomahawk Chop Steak Recipe Ingredients

Chimichurri Sauce Ingredients

• 3/4 cup extra-virgin olive oil
• 1/2 cup chopped fresh curly parsley
• 1/2 cup chopped fresh cilantro
• 3 tablespoons minced shallots
• 1 tablespoons red pepper flakes
• 1 tablespoon minced garlic
• Kosher salt
• 1/4 cup sherry vinegar

Tomahawk Chop Ingredients

• One (40-ounce) dry-aged Tomahawk Chop, about 2[1/2] inches thick
• Kosher salt
• Freshly ground black pepper
• Canola oil
• 4 ounces (8 tablespoons) unsalted butter
• 1 head garlic, halved horizontally
• 6 sprigs fresh thyme

Grilled Vidalia Onions Ingredients

• 1 Vidalia onion, cut into [1/2]-inch-thick rings
• Olive oil
• Kosher salt
• Freshly ground black pepper

Marc Forgione: Kelly & Michael Vidalia Onion Tomahawk Chop Steak Recipe Directions

1. Start by making the chimichurri sauce. Mix together olive oil, parsley, cilantro, shallots, red pepper flakes, garlic, and salt. Then refrigerate for at least 2 hours or overnight. Add the sherry vinegar before you serve. Kelly and Michael were pretty concerned about their parsley chopping skills for this segment, so if you’re worried about your own parsley chopping ability, hand it off to a friend.
2. Then make the Tomahawk by preheating the oven to 350 degrees and positioning the rack in the middle.
3. Season both sides of the steak with sea salt and pepper. Make sure to let the steak come to room temperature before cooking.
4. Cover the bottom of a large ovenproof saute pan with oil and set it over high heat. Add the steak and sear for 1 minute and then reduce the heat to medium-high. Cook the steak without moving it for 4 minutes. Char it to your liking, flip it over and cook the other side for 1 to 2 minutes.
5. Then cook the steak in the oven for 10 minutes for medium rare and then return it to the pan and add garlic, thyme, and butter. Raise the heat to high again and cook for 2 more minutes.
6. Transfer steak to plate and let it rest for 10 minutes before you serve it.
7. Then toss some onion rings with olive oil, 2 tablespoons of the chimichurri mixture, pepper, and salt. Kelly sliced the onions wrong here, so be careful when you slice the onion that you get rings instead of strips. But if you do make strips instead, don’t freak out. Just use those instead. Light a grill and grill the onions over heat heat, turning occasionally, until cooked through. This should take about 4 to 5 minutes.
8. Slice the steak against the grain into two pieces and sprinkle it with sea salt. Put a piece on two different plates and then add some chimichurri sauce on top. Serve with the onions alongside.