Tomahawk And Picanha

• Tomahawk
• Picanha
• coarse sea salt
• olive oil
• herbs Provencal
• pepper
• good charcoal
• Few aromatic cuttings from the garden such as rosemary, laurel, oranges or lemon branches

1. Steep the aromatic cuttings in water for 30 minutes and drain them well. Add to the charcoal, they add a subtle smoky flavour to the meat.
2. Prepare the barbecue using good quality charcoal
3. While the fire builds up, marinate the meat with coarse salt, olive oil, herbs Provencal and pepper. The marinate is very simple as it enhances the flavour of the beef, without overpowering it. Massage the meat for about 30 seconds to make sure it absorbs the seasoning.
4. Cook the meat on the barbeque, best medium rare
5. Before serving, the meat should be allowed to rest for a few minutes, preferably covered with aluminium foil to retain the heat.
6. Place the meat on a wooden board and cut into slices, ensuring the juices are poured back over the meat.
7. To complete the party serve the beef on a Gaucho Asado Picnic kit as they do in Argentina!

picanha, salt, olive oil, herbs, pepper, charcoal, few aromatic

Taken from food52.com/recipes/59158-tomahawk-and-picanha (may not work)