Grilled Livar tomahawk with vegetables from the Big Green Egg
Ingredients (for 4 persons)
Ingredients
- 2 double Livar tomahawks
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 cloves of fresh garlic
- 2 tbsp olive oil
For the vegetables
- 12 green asparagus
- 2 large onions
- 2 red bell peppers
- 2 yellow pointed peppers
Required accessories
- cast iron grate
- core thermometer
- Light the charcoal in the Big Green Egg and, using the cast-iron grill, heat to a temperature of 210°C. Remove the tomahawks from the fridge. Remove the leaves from the thyme sprigs and the rosemary needles and chop finely. Peel the garlic and finely chop the cloves. Mix the herbs and garlic with the olive oil and rub the tomahawks with it.
- For the vegetables, cut the hard undersides off the green asparagus. Peel the onions and cut them into slices about 2 centimetres thick.
- Sprinkle the tomahawks with salt and pepper and place them on the grill with the pointed peppers. Grill the tomahawks for about 3 minutes, turn them a quarter turn and grill for another 3 minutes. Turn the meat over and grill twice again for 3 minutes. Grill the peppers for about 6-8 minutes; turn them regularly during grilling so that the skins blister all around. Close the lid of the Egg after each operation.
- Check the core temperature of the tomahawks; it should be 70 °C. If it has not yet been reached, let the tomahawks cook further; turn them occasionally if necessary. Remove the puffed peppers and tomahawks from the Egg.
- Place the green asparagus and onion slices on the grill. Grill the asparagus and onion for about 5 minutes, turning them over halfway through. Meanwhile, remove the stalks, skins and seeds from the pointed peppers and cut the flesh into wide strips.
- Remove the asparagus and onion slices from the Egg and serve them with the grilled paprika with the tomahawks.