Grilled Tomahawk Steak with Chimichurri Sauce and Sautéed Mushrooms

Remove the tomahawk steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking.

Prepare the chimichurri sauce: In a food processor, combine 1 cup fresh parsley leaves, 1/2 cup fresh cilantro leaves, 2 tablespoons fresh oregano leaves, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon red pepper flakes. Pulse until coarsely chopped.

Transfer the herb mixture to a bowl and stir in 1/2 cup extra virgin olive oil. Season with salt and pepper to taste. Let the chimichurri sit at room temperature for at least 15 minutes to allow flavors to meld.

Prepare the steak: Mix 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, and 1 teaspoon garlic powder in a small bowl. Pat the steak dry with paper towels and generously season both sides with the spice mixture.

Preheat your grill to high heat (about 450-500°F), creating both direct and indirect heat zones.

Clean and oil the grill grates. Place the tomahawk steak on the direct heat zone and sear for about 4-5 minutes per side until well-browned with nice grill marks.

Move the steak to the indirect heat zone, close the lid, and continue cooking until the internal temperature reaches 125°F for medium-rare (about 15-20 minutes) or 135°F for medium (about 20-25 minutes). Use a meat thermometer inserted into the thickest part of the meat for accuracy.

While the steak is cooking, prepare the sautéed mushrooms. Clean 1 pound of mixed mushrooms and slice them into even pieces.

Finely dice 1 medium shallot and strip the leaves from 3 sprigs of fresh thyme.

Heat a large skillet over medium-high heat. Add 3 tablespoons of unsalted butter and let it melt.

Add the diced shallot to the skillet and cook for 1-2 minutes until translucent.

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to brown and release their moisture.

Add the thyme leaves and season with salt and pepper. Cook for another 2 minutes.

Pour in 1/4 cup of dry white wine and cook until most of the liquid has evaporated, about 3-4 minutes. Keep warm until ready to serve.

Once the steak reaches the desired temperature, remove it from the grill and let it rest on a cutting board, loosely tented with foil, for 10 minutes.

Slice the steak against the grain into 1/2-inch thick slices.

Serve the sliced steak topped with the sautéed mushrooms and chimichurri sauce on the side.