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Tomahawk Steak Frites

with Cottage Fries

Serves 4

Cook Time 90 minutes

Prep Time 4 hours

Steak and fries

For the chimichurri

  • 1 large shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 1/4 cup packed fresh oregano leaves
  • 1 serrano chile, seeded and finely chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • ½ teaspoon crushed red pepper
  • 1/4 cup olive oil

For our cottage fries.Thinly slice the potatoes on a mandolin then soaked them for four hours in water to remove some of the starch. 

 

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt. 

 

Set  the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F. When it reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. While the steak rests, prep the cottage fries. 

 

Fill a dutch oven with 4 cups neutral oil, and bring to 300 degrees F. For the first fry we cooked them for about 5-6 minutes. This cooked the potato all the way through. Remove the potatoes from the oil and turn the heat up to  For the second fry, we dunked them into 350º oil to get them golden brown and crispy. 

Sides

Maple Sausage Cornbread

With Hot Honey Butter

Serves 4 to 6

Cook Time 30 Minutes

PREP TIME: 15 minutes

For the cornbread

  • 1 (16 ounce) package maple breakfast sausage links, about 14 links
  • 1 1/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 3/4 cup buttermilk
  • 2 tablespoons Challenge Salted Butter, melted
  • 2 large eggs

Hot Honey Butter:

  • 1 stick (4 ounces) Salted Challenge Butter, at room temp
  • 1/3 cup mild honey
  • 2 teaspoon cayenne pepper

Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

 

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

 

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

 

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

 

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

 

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.

play video Tyler Essary / TODAY

Grilled Tri-Color Fingerling Potato Salad

Cook Time 40 Minutes

Servings: 6-8 Servings

Ingredients

  • 5 strips thick-cut bacon, coarsely chopped
  • 1½ pound bag tri-colored fingerling potatoes, washed and scrubbed
  • Four hard-boiled eggs, coarsely chopped
  • 1 bunch fresh chives, chopped (approximately 5 to 6 tablespoons)
  • Salt and freshly ground black pepper, to finish
  • 1 tablespoon horseradish mustard
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil

Everybody loves potato salad at a backyard barbecue. But, using tri-colored potatoes and a dressing without the traditional mayo, makes it a more colorful and lighter option!

 

Technique tip: Par cook the potatoes then half lengthwise to increase surface area for grilling and use some of the bacon fat on the potatoes when grilling for extra flavor.

 

Swap option: You can swap lardons or pancetta for the thick cut bacon, or leave out for a vegetarian option.

 

For the potatoes:
In a large skillet cook bacon over medium heat until crispy (save a few tablespoons of the rendered bacon fat for coating the potatoes when grilling). Cool bacon and drain on paper towels.

 

Put enough water into the pot to completely cover potatoes. Add a pinch of salt. Once water begins to boil, par cook potatoes for approximately 6-8 minutes (or until tender when sticking a knife into the potato). Drain and set aside to cool in a single layer.

 

Preheat grill to medium-high heat.

 

Halve potatoes lengthwise when cool and rub with olive oil (or bacon fat), salt and pepper. On medium-high heat, place potatoes on grill pan, cut side down, to get a nice color and char (approximately 3 minutes). Flip potatoes if desired and repeat.

 

Remove cooked potatoes from grill, cool slightly.

 

For the dressing:

 

In a large bowl, combine mustard, shallot, garlic, lemon juice, vinegar, zest, salt and pepper. Carefully add in olive oil while whisking until blended.

 

To serve:

 

In a large bowl, combine the potatoes with the dressing, eggs and bacon. Mix together carefully so not to break the potatoes. Plate and top with chives, salt and pepper.

play video Nathan Congleton / TODAY

Mexican Hasselback Potatoes

Cook Time 75 Minutes

Serves 4

Ingredients:

  • 4 pounds russet potatoes (cleaned and scrubbed)
  • 1 cup Mexican crema
  • 1/2 cup chopped cilantro (leaves and stems)
  • 1 cup cotija cheese (crumbled)
  • 1 lime, zested then cut into eight wedges
  • 1/2 cup olive oil
  • 1 tablespoon ancho chili powder
  • 2 teaspoons cumin
  • 2 cloves garlic, minced
  • Salt and pepper to taste

We love that this recipe puts a new spin on the baked potato, and you can make any twist you like. It’s also great for parties — you can do most of the work in advance with easy clean up!

 

Technique tip: Use two wooden spoons to keep from cutting all the way through the potato.

 

Swap options: You can use Parmesan, feta or jack cheese instead of cotija. Does your dinner party all love heat? Swap out the ancho chili powder for cayenne.

 

Preheat oven to 425ºF. Combine oil, ancho chili powder, cumin, garlic and 1 tablespoon of the lime zest. Set aside.

 

Set up two wooden kitchen spoons parallel to each other about two inches apart on a non-slip cutting board mat (or use a wet towel to anchor your board). Using a large kitchen knife, make slices in the potato about 1/4-inch apart, using the spoons to keep the knife from sliding all the way through the potato. Repeat with all the potatoes.

 

Brush the potatoes with oil (saving at least half of the oil), place on a foil-lined baking sheet or oven-safe pan and sprinkle with salt and pepper. (We like to use a large cast iron skillet with large, course rock salt on the bottom to nestle the potatoes in for a great presentation).

 

Place potatoes in the oven and bake for 30 minutes. Remove and brush with more oil, using a paring knife to open up the slices and get the oil down into the crevices. Put the potatoes back in the oven and cook for another 30-45 minutes or until cooked through.

 

Remove potatoes from the oven and drizzle with crema, then top with cotija and cilantro. Squeeze lime juice over them and serve! Try to get the toppings into the cracks. And don’t forget the hot sauce or your street cred will be shot.