Tomahawk Steak with Roasted Vegetables, Blue Cheese Frico and Creamy Polenta

Tomahawk Steak with Roasted Vegetables, Blue Cheese Frico and Creamy Polenta
Servings
2servings
Servings
2servings
Tomahawk Steak with Roasted Vegetables, Blue Cheese Frico and Creamy Polenta
Servings
2servings
Servings
2servings
Ingredients
tomahak Steak
Roasted Vegetables
Blue Cheese Frico
Creamy Polenta
Servings: servings
Units:
Instructions
Tomahawk Steak
  1. French the bone of the steak. Rub steak with 2 tablespoons oil and sprinkle with thyme, sea salt and black pepper. Grill steak for 5 minutes per side, rotating the steak 45° on each side once grill marks appear.
  2. Transfer steak to sheet tray. Add garlic cloves to tray; drizzle with remaining 1 tablespoon oil. Roast at 350°F for 15 minutes or until the internal temperature reaches 135°F; let stand 10 minutes.
Roasted Vegetables
  1. Toss onions, garlic, thyme sprigs, tomatoes and zucchini with oil in mixing bowl; transfer to a sheet tray. Roast at 400°F (375°F for convection) for 10 minutes or until tender and golden brown; drizzle with lemon juice.
Blue Cheese Frico
  1. On silpat-lined sheet tray, place 8 mounds, 2 tablespoons each, at least 2 inches apart on prepared tray. Bake at 375°F (turn off fan and bake at 350°F for convection) for 8 minutes or just until golden brown; cool on tray on wire rack 8 minutes. Carefully remove frico with an offset spatula.
Creamy Polenta
  1. Heat chicken stock, milk and butter to a boil in a saucepot over medium-high heat. Gradually whisk in cornmeal until incorporated, whisking constantly; reduce heat to medium. Cook 10 minutes or until smooth and creamy, whisking frequently; remove from heat.
  2. Stir in ½ cup chèvre and salt.
To Serve
  1. Add polenta to bowl; sprinkle remaining chèvre and garnish with arugula. Garnish steak with whole garlic cloves and thyme sprigs; serve with polenta, roasted vegetables and blue cheese frico.