This summer, enhance the impressive Tomahawk Beef Rib with a simple spice and mustard seasoning. Pair it with a microgreens relish and garden herbs to add a touch of freshness and enhance the flavour of the accompanying grilled vegetables.
1 Fontaine Family Aged Tomahawk Rib, tempered
30 ml (2 tbsp.) olive oil
2 tsp (10 mL) Dijon mustard
30 mL (1 tbsp.) Montreal steak spice
1 container of radish sprouts or any other coarsely chopped sprouts
1 green onion, finely chopped
3 cloves of garlic
2-3 small chili peppers
30 ml (2 tbsp.) smoked paprika
5 ml (1 tsp.) salt
Pinch of brown sugar
80 ml (1/3 cup) Worcestershire sauce
60 ml (1/4 cup) maple syrup
15 ml (1 tsp.) red wine vinegar
30 ml (2 tbsp.) sea salt
In a food processor, add all relish ingredients, pulse to a chunky, relish-like texture. Remove relish from food processor and pour into a sealable container. Set aside.
Preheat barbecue to high and oil the grates.
Brush the rib with oil and mustard, season with Montreal steak spice.
Barbecue the rib for 15 to 18 minutes (or until a thermometer reads 50°C (125°F) for pink). Turn the meat halfway through cooking.
Remove the rib from the grill, place on a large plate and cover with aluminum foil and allow to rest for 10 minutes.