Dry-aged tomahawk steaks with sweet potato fritters and avocado dip

Peel and finely grate the sweet potatoes and carrots.

Mix with the other ingredients and season to taste.

Ingredients

500 g sweet potatoes, 2 piece carrots, 4 tbsp spelt flour (type 630), 1 piece egg, 1 pinch pepper (ground), 0.5 tsp salt

Preheat the Tepan stainless steel grill to 180°C at the back and 150°C at the front.

Heat the oil on the Tepan stainless steel grill and spread it around.

Place a heaped tablespoon of sweet potato mixture on the back grill surface for each fritter.

Fry over a medium heat until golden brown on both sides, then finish cooking on the front grill surface.

Place on some kitchen roll to strain.

Ingredients

2 tbsp sunflower oil

Preheat the Tepan stainless steel grill to 200°C and the oven to 100°C.

Rub a generous amount of salt into the steaks. Cut the garlic bulb in half crosswise.

Heat the oil on the Tepan stainless steel grill and spread it around. Sear the steaks on both sides with the garlic bulb and rosemary.

Drizzle with some olive oil and cook in the oven until the core temperature reaches 49°C (medium).

Ingredients

2 piece tomahawk steak (dry-aged), 2 tsp salt, 1 piece garlic bulb, 2 tbsp sunflower oil, 2 sprig rosemary, 2 tsp extra virgin olive oil

Peel and finely chop the garlic clove. Halve the avocado, scoop out the flesh and mash it with a fork.

Wash the lemon in hot water, dry it and squeeze half a lemon. Keep the other half in the fridge for future use.

Mix the avocado with the garlic and lemon juice and season to taste.

Ingredients

1 clove garlic, 2 piece avocado, 0.5 piece lemon, 1 pinch pepper (ground), 0.5 tsp salt

Cut the tomahawk steak into thin, diagonal slices with a sharp knife.

Spoon the avocado dip onto the sweet potato fritters and serve with the steak.