- 2 tbsp Caribbean-style dry rub (blend of paprika, cumin, garlic powder, onion powder, thyme, allspice, salt, and pepper)
- 2 tbsp olive oil
- 1/4 cup dark rum
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp soy sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Steak:
Preheat your grill to medium-high heat.
Rub the tomahawk steak with olive oil and sprinkle generously with the Caribbean-style dry rub, making sure to coat all sides evenly.
Let the steak sit at room temperature for about 30 minutes to allow the flavors to penetrate.
Grill the Steak
Place the tomahawk steak on the preheated grill and cook for about 5-7 minutes on each side, or until it reaches your desired level of doneness (medium-rare to medium).
Remove the steak from the grill and let it rest for 10 minutes before slicing.
Prepare the Rum Glaze
In a small saucepan, combine the dark rum, brown sugar, soy sauce, minced garlic, and grated ginger.
Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
Season with salt and pepper to taste.
To serve, slice the tomahawk steak against the grain into thick slices. Arrange the slices on a serving platter and drizzle the rum glaze over the top. Garnish with fresh parsley before serving.
Serve with grilled shrimp on top and cauliflower mash. (Recipe to follow.)
Ingredients:
1 head of cauliflower, cut into florets
2 cloves of garlic, minced
2 tablespoons of unsalted butter
2 tablespoons of olive oil
heavy whipping cream (optional)
Salt and white pepper to taste
Fresh herbs such as thyme, rosemary, or parsley (optional)
Method:
Steam or boil the cauliflower florets until tender, about 10-15 minutes.
While the cauliflower is cooking, heat the olive oil and butter in a small skillet over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Once the cauliflower is tender, drain it well and transfer it to a food processor or blender.
Add the garlic-infused butter and olive oil to the cauliflower.
Blend until smooth, scraping down the sides as needed. If the mixture is too thick, you can add a splash of heavy whipping cream to reach your desired consistency.
Season the cauliflower mash with salt and pepper to taste, and stir in any fresh herbs you like.
Serve hot, garnished with additional herbs if desired.
