Heat the oil in a pot. Add the onion, garlic, bay leaves, and chili peppers. Cook for 4 to 5 minutes.Add the paprika, mustard, and salt. Cook for 30 seconds.Add the remaining ingredients for the relish. Cook on low for 20 to 25 minutes or until you get a creamy texture. Set aside.Grind the green peppercorn and salt with a mortar and pestle. Set aside.Brush the oil onto the steak. Season with salt, pepper, and the green peppercorn mixture.Cook the steak in the oven at 180 C (350°F) for 15 to 18 minutes (or until the internal temperature reaches 48 C (118 F). Remove from the oven. Let rest.End by searing the meat in a hot pan.Let rest for 10 minutes before slicing.Serve with the BBQ onion relish.Note:Unlike a regular steak, a tomahawk steak cooks from the inside out. That’s why it’s preferable to cook it at a low temperature first and then finish by searing (that way the steak will remain juicy).

0 0 0 0

relish: 2 tablespoons (30 ml) olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 2-3 bay leaves 2-3 small chili peppers 2 tablespoons (30 ml) smoked paprika 2 tablespoons (10 ml) ground mustard 1 teaspoon (5 ml) salt 1 can (400 g) crushed tomatoes 1/2 cup (125 ml) brown sugar 1/3 cup (80 ml) Worcestershire sauce 1/4 cup (60 ml) maple syrup 1 tablespoon (15 ml) red wine vinegar 2 tablespoons (30 ml) green peppercorns 2 tablespoons (30 ml) sea salt steak: 1 Tomahawk steak 2 tablespoons (30 ml) olive oil