LCBO Food & Drink Summer 2018

ENTERTAINING  THRILLS OF THE GRILL

Tomahawk steak with grilled wild mushrooms

1 Pat steak dry with paper towel. Generously season the steak on both sides with 2 tbsp (30 mL) salt. Place on a wire rack and refrig- erate for 3 hours or up to 12 hours. Remove steak from fridge 1 hour before grilling. Wrap exposed bone with foil. 2 Toss shallots with 2 tbsp (30 mL) oil and 1 tsp (5 mL) salt. Toss mushrooms with remain- ing oil, garlic and 2 tsp (10 mL) salt. Season with pepper and set aside. 3 Preheat the grill to high. Pat steak dry. Grill over direct heat for 5 to 6 minutes per side, rotating the steak 90 degrees halfway through cook time. Flip steak and repeat. 4 Move steak over indirect heat and lower burners to medium and decrease barbecue temperature to about 350°F (180°C). Continue to cook until the internal temperature registers 130°F (54°C) on an instant-read thermometer, about 15 minutes, flipping halfway through. Remove from grill and let rest while preparing shallots and mushrooms (at least 15 minutes). 5 Place shallots cut-side down over direct heat. Cook until shallots are tender and deep

A tomahawk steak is the king of steaks. Beau- tifully marbled with fat, bold and beefy in flavour, and cartoonish in size, it is a larger- than-life bone-in rib-eye steak with the charac- teristic feature of a long, exposed bone resem- bling the handle of an axe. Wow your crowd by pulling this Flintstones-style piece of meat off the grill. The skill here is cooking this 2½-inch- thick (6-cm) steak perfectly to medium-rare. When topped with charred wild mushrooms and grilled shallots, the tomahawk steak is a true meat lover’s showstopper.

brownish purple, about 20 minutes, rotating halfway through cook time. 6 Place mushrooms over direct heat. Grill until golden and crisp, rotating every few minutes. Total cook time depends on size of mushroom; for smaller mushrooms about 4 minutes, and 6 minutes for larger. (If the grates are too big for the small mushrooms, place a resting rack right over the grill.) 7 Slice steak into 1-inch-thick (2.5-cm) slices across the grain. Sprinkle Malden salt over slices. Garnish with grilled mushrooms, grilled shallots and fresh chives. Serves 6

2 to 2½ lbs (1 to 1.25 kg) tomahawk steak 3 tbsp (45 mL) kosher salt, divided

5 shallots, halved lengthwise 5 tbsp (75 mL) olive oil, divided

1½ lbs (680 g) assorted wild mushrooms such as chanterelles, oyster, black oyster, shiitake or Hen of the Woods 3 garlic cloves, minced Fresh ground pepper Maldon salt ⅓ cup (80 mL) chives, thinly sliced

WHAT TO SERVE Sterling Napa Valley Cabernet Sauvignon

VINTAGES ESSENTIALS 314575, $34.95 Rioja Bordon, Rioja Gran Reserva LCBO 428060, $26.90

114  FOOD & DRI NK SUMMER 2018