Skip to main content

Recipe: tomahawk steak with grilled brussels sprouts and sweet potato purée

tomahawk steak with grilled brussels sprouts and sweet potato purée recipe image
Tomahawk steak with grilled brussels sprouts and sweet potato purée serving suggestion

tomahawk steak with grilled brussels sprouts and sweet potato purée

Master Chef Season 10 contestant Sarah Faherty tapped her Texas roots to masterly prepare this beef Tomahawk Steak recipe. This recipe pairs the steak with grilled vegetables and a silky Sweet Potato Purée for an upscale presentation.


  • 1 beef Tomahawk Steak, about 2 1/2 pounds
  • 1 cup soy sauce
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoons pepper
  • Finishing salt, such as Maldon (optional)
  • 4 cups diced, peeled sweet potatoes
  • 2 cups whole milk
  • 1 tablespoon butter
  • 20 Brussels sprouts, trimmed and halved
  • 3 tablespoons plus 1 teaspoon grapeseed oil
  • 1/2 cup raw bacon lardons
  • 1 small Granny Smith apple, cored and cut into 1/4 inch slices
  • 1 tablespoon fresh lemon juice


  1. Place beef Tomahawk Steak and soy sauce in 9 by 13-inch baking dish; turn steak to coat. Cover baking dish and marinate in refrigerator 20 minutes; turning once.
  2. To prepare Sweet Potato Purée, add milk to medium sauce pan, heat over medium heat 3 to 5 minutes. Add potatoes and simmer 15 to 18 minutes until potatoes are tender. Strain potatoes; reserving milk. Add potatoes, 2 tablespoons reserved milk and butter in food processor or blender. Pulse on and off for 1 to 2 minutes or until smooth, adding additional reserved milk as needed. Season with salt and pepper, as desired.
  3. Remove steak from soy sauce; discard soy sauce. Pat steak dry with paper towel. Season steak with salt and pepper, as desired. Place steak on grid over preheated gas grill. Grill steak, covered, 40 minutes, for medium rare (135°F) to medium (150°F) doneness, turning occasionally. Remove steak from grill; transfer to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

    Cook's Tip:If outside of steak is getting dark, move to a cooler spot on the grill and continue cooking while covered.
    To prevent exposed bone from burning, cover with aluminum foil.

  4. To prepare Grilled Brussels Sprouts, place sprouts, apples and 3 tablespoons oil in medium bowl; toss to coat. Place sprouts and apples on preheated gas grill, cut side down. Grill, uncovered, 1 to 2 minutes until grill marks appear. Remove from grill; set aside. Heat remaining 1 teaspoon oil in medium oven-proof skillet on grill. Add bacon; cook 6 to 8 minutes until half the fat is rendered and bacon is partially cooked. Add sprouts, cover and cook 5 to 8 minutes. Dice grilled apples; add to skillet. Stir in lemon juice and season with salt and pepper, as desired. Keep warm.

    Cook's Tip: Bacon lardons can be made by cutting up raw slab bacon into matchsticks. You may substitute cut up sliced bacon for lardons.

  5. Serve steak with Grilled Brussels Sprouts and Sweet Potato Purée.

Nutrition information per serving, 1/4 recipe: 838 Calories; 382.5 Calories from fat; 42.5g Total Fat (14.2 g Saturated Fat; 0.1 g Trans Fat; 9.9 g Polyunsaturated Fat; 13.6 g Monounsaturated Fat;) 193 mg Cholesterol; 2741 mg Sodium; 48 g Total Carbohydrate; 8.7 g Dietary Fiber; 65.7 g Protein; 0 mg Calcium; 6.4 mg Iron; 1854 mg Potassium; 0.7 mg Riboflavin; 18.4 mg Niacin; 1.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 716 mg Phosphorus; 11.7 mg Zinc; 69.1 mcg Selenium; 59.9 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.