Directions

1. Preheat grill to medium-high heat. Allow your tomahawk steak to come to room temperature. (Cold meat can toughen up if cooked right out of the fridge.)
2. To make the chimichurri, separate the parsley leaves from the stems by shaving them off with a sharp knife. Give the parsley leaves a rough chop and place them in the food processor or blender.
3. Add the peeled garlic to the food processor and pulse several times.
4. Scrape the sides of the food processor down with a rubber spatula and pulse a few more times, until everything is finely chopped.
5. Transfer the parsley mixture to a bowl and add a bit of water to the food processor.
6. Swish the water around in the food processor to get all of the parsley mixture out and scrape it into the bowl.
7. Add the minced shallot, red wine vinegar, olive oil, salt, and red pepper flakes to the bowl.
8. Whisk until well combined.
9. Let stand for several minutes to allow the flavors to combine.
10. Pat the steak dry with paper towels and season to taste with kosher salt and freshly ground pepper.
11. Grill for about 10 minutes (depending on thickness), or until an internal temperature of 125-130°F is reached. (Use a thermometer to ensure you don’t overcook it and flip a few times so it doesn’t get too charred.)
12. Remove from the grill and let rest for at least 5 minutes.
13. Cut the steak from the bone, slice against the grain, and serve with the chimichurri spooned over the top.