Name: Confit Tomahawk Steak with Panko Broccoli & Gremolata
Yield: 2 servings
Cuisine: Deutsche Küche
Ingredients: 1 kg Tomahawk Beef Steak; 500 ml Extra Virgin Olive Oil; 3 cloves Fresh Garlic; 2 sprigs Fresh Rosemary; 300 g Wild Broccoli (Bimi); 50 g Wheat Flour Type 405; 1 piece Free-range Egg; 100 g Panko Breadcrumbs; 30 g Parmesan in one piece (grated); 1 tbsp Mixed Fresh Herbs (chopped); 500 g Fresh New Potatoes; 50 g Fresh Flat-leaf Parsley; 150 ml Extra Virgin Olive Oil; 3 cloves Fresh Garlic (finely chopped); 2 tbsp Parmesan in one piece (grated); 1 piece Organic Lemon (zest); 1 pinch Fresh Red Chili Pepper (chopped)

Preparation method

Preparation & Confit

Preheat the grill or oven to 50 °C. Place the Tomahawk steak in an ovenproof dish. Crush the garlic cloves and add them along with the rosemary sprigs to the meat. Cover everything with olive oil so that the meat is completely submerged.

Confit the steak in the oil for 5 hours at a constant 50 °C. This will make the meat incredibly tender.

Prepare Side Dishes

Pre-cook the new potatoes in salted water until almost tender. Drain and set aside.