Stew Leonard’s Tomahawk Steak with Foil Roasted Shallots

A dramatic cut, with up to 8 inches of exposed bone, it’s called a “tomahawk” because the steak and long bone resembles an axe. Stew Leonard’s Tomahawk steaks are loaded with juicy, restaurant-quality beef and come directly from family-owned ranchers throughout the Midwest. Hand-selected for their generous marbling and hand-trimmed by Stew’s own butchers, a two-pound Tomahawk should serve two people.

Ingredients
1 Tomahawk Steak, approx. 2 lbs.
6 Garlic Cloves, crushed
1 lb. Shallots, peeled
1/2 cup Stew Leonard’s Extra Virgin Olive Oil
Salt & Pepper

Directions

. Season both sides of the steak liberally with salt and freshly cracked black pepper

. Rub both sides of the steak with olive oil and 6 cloves of crushed fresh garlic

. Place shallots on a large double sheet of foil and season with ½ tsp of salt and ½ tsp of pepper

. Toss shallots with ½ cup of olive oil

. Bring the four corners of the foil together. Twist the foil together to form a pouch.

. Heat grill to medium to medium-high

. Grill steak 10 min. per side until desired doneness

. While steak is cooking, place pouch of shallots in a corner of the grill, away from the high heat

. Shake pouch occasionally to move shallots around

. When done, remove from steak grill and let it rest for 5 minutes

. Open pouch and pour shallots/olive oil over steak

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