2 large parsnips, peeled and cut into small chunks
1 can organic Coconut Milk, with fat.
2 Garlic cloves
Salt & Pepper
Mix the coarse salt and rub for the steak together. Rub aggressively onto the surface of the steak to make sure it’s evenly coated on every side. Let it rest at least 60 minutes or overnight in the fridge. Take out of the fridge at least 30 minutes before ready to grill.
Prepare the oven or smoker for 250˚ F. Once preheated, place the tomahawk inside and cook until 115˚ F, this should take around 70 minutes.
While the steak is cooking, prepare the parsnips. Peel & cube them, place them in a small pot with the coconut milk and garlic. Turn the heat on medium. If it starts to boil, turn it down slightly, stir on occasion. After about 15 minutes check the parsnips with a knife for tenderness. Place parsnips and garlic in a blender and puree. Add coconut milk as needed for desired thickness.
When the steak is ready, remove it from the smoker and wrap it in foil to rest for 30 minutes.
Turn a cast iron skillet on medium. Place the unpeeled carrots in the skillet, turning occasionally as the outside starts to caramelize for about 5 minutes. Add in 2 Tbsp olive oil and stir gently so the carrots are coated. Continue to cook until tender, season with salt & pepper.
Remove the carrots and crank up the heat in the skillet to high. Add the butter and allow it to melt and bubble.
Sear the tomahawk until the desired temp. For medium-rare, it will be about 2-3 minutes per side, around 130-135˚ F. Flip occasionally to control the momentum of cooking.
Let the steak rest for 10 minutes, slice and plate with the vegetables.