Tomahawk Steak with Chakalaka

Prep 1 hr

Cooking 1 hr

Serves 4

Celebrate a laid-back summer Christmas this year with a monster Tomahawk steak done to perfection on the braai or your stovetop. A liberal serving of spicy chakalaka makes it an extra special treat. We show you how.

What you will need

  • 2 cups finely chopped white onion
  • 3 Tbsp vegetable oil
  • 2 fat cloves garlic, minced
  • 1 tsp finely grated fresh ginger
  • 2 Tbsp tomato paste
  • 3 Tbsp Natural Herbs & Spices Medium Curry
  • ¼ tsp Natural Herbs & Spices Cayenne pepper (make it half a teaspoon if you like it extra spicy)
  • 2 cups diced green pepper
  • 2 cups grated carrot
  • 1 Tbsp dark brown sugar
  • 1 Tbsp red wine vinegar
  • 1,2kg Tomahawk steak (that’s a very thick beef ribeye on the bone)
  • 4 extra large ripe red tomatoes, peeled and diced
  • 3 Tbsp olive oil
  • ½ tsp salt
  • 2 cloves garlic, sliced into thin slivers
  • 1 tin baked beans in tomato sauce
  • 1 x 7cm sprig rosemary, roughly chopped
  • Fresh coriander (to garnish)
  • Natural Herbs & Spices BBQ Grill


Start by making the chakalaka. Fry the onion in oil until nice and caramelised. Add the cayenne, garlic, ginger, curry powder and tomato paste and fry for a further minute. Add the carrots and green pepper and fry for another minute. Stir while you fry so that any bits clinging to the bottom of the pan are lifted. Next add the sugar, vinegar, tomatoes and salt. Cover and cook on low heat for 15-20 minutes. Add the beans. Remove from the heat and allow to cool to room temperature before serving topped with coriander. This chakalaka will keep brilliantly in the fridge for a few days, in fact like most spiced dishes, the flavour improves as it matures!

Place the tomahawk steak on a large plate. Drizzle over olive oil, garlic and rosemary and massage it into the meat. Place meat in fridge to marinade for at least half an hour. Remove meat and sprinkle liberally all over with Natural BBQ Grill Seasoning. Braai tomahawk steak over medium-hot coals until done to your liking. If you prefer cooking indoors, add a tablespoon of vegetable oil to a non-stick pan and brown the meat all over. Then pop it into a 180˚C oven until cooked to your liking. (Cook’s note: The best way to tell what’s going on inside such a thick cut of steak is to insert a meat thermometer into the middle of the meat. Rare is 48-50˚C, medium rare 52, medium 58 and medium well 62.)


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at