During this amazing spell of weather, we can highly recommend trying Enrico's summer classic barbeque recipe; a combination of an Italian alfresco summer dish "steak tagliata" and one of the most delicious cuts of beef for steak, the tomahawk. 

Enrico suggests serving this with truffled polenta chips and wild garlic salsa verde. Wild garlic grows in abundance across Scotland at this time of year and is very easy to find. It grows in dense woodland as it prefers damp, shaded areas, identifiable by its strong garlic-like aroma and long, stringy green leaves.

For anyone wanting to use a more classic beef cut, if not familiar with a large cut of beef on the bone, this recipe can be adapted for a 10oz ribeye steak, reducing the time on the bbq or a good chargrill you will still enjoy a beautiful steak.

We can highly recommend ordering your meat from our amazing meat supplier Gilmour Butcher who deliver their produce all over the UK and are doing a next day delivery in Edinburgh & Lothian at the moment. 

Barbecued Tomahawk Steak Tagliata

Truffled Polenta Chips, Piccolo Vine Tomatoes & Wild Garlic Salsa Verde

Lunch “al fresco” 

Serves : 4 

Preparation: 1 hour


  • 2 Tomahawk steaks at room temperature
  • Olive oil
  • Salt & black pepper

Ingredients for the Wild Garlic Salsa Verde

  • 80gr wild garlic
  • 40gr parsley
  • 40gr basil
  • 40gr tarragon
  • 6n. anchovie fillets
  • 10gr capers
  • 2 garlic cloves, crushed
  • 200ml extra virgin olive oil

Ingredients for the Polenta Chips

  • 200gr polenta flour
  • 500ml water
  • 20gr of sea salt
  • 1tbsp truffle infused oil
  • salt & black pepper
  • 80gr parmigiano reggiano cheese, powder
  • 1lt sunflower oil, for frying
  • 100gr all purpose flour 

To garnish

  • 300gr piccolo cherry tomatoes on the vine
  • 200gr rockets leaves
  • 10ml Modena balsamic vinegar
  • 10ml extra virgin olive oil

Preparation method

- To make the polenta chips, bring the water to the boil and slowly whisk in the polenta flour, stirring constantly. Add the sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the truffle oil. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.

- Turn your BBQ on up to a temperature of 280ºC

- While your polenta is setting in the fridge and your BBQ is coming up to temperature, start making your wild garlic salsa verde placing all the ingredients into a food processor apart from the olive oil and blitz for a minute, then slowly pour in the olive oil until blended. Keep the salsa verde in your fridge, covered with cling film and a drizzle of olive oil.

- It is now the time to grill your steak, rub it with the olive oil, then season well all over with the cracked black pepper, start by searing the fat side, then give each side a good two minutes on the cast iron grate to develop a nice sear and good bar marks. Once you have seared each side, brush with some extra virgin olive oil.

- At this stage you can close your BBQ and cook your tomahawk for an extra 7 minutes or 52ºC ( medium rare) or 12 minutes 56ºC ( medium), you can always double check the internal temperature with a probe and once you are happy you can rest the steak under a sheet of tin foil for 15 minutes. Two minutes before taking your steak off the BBQ put the cherry tomatoes on the cast iron grate at this point too, until they just start to burst and blister a little.

- In a medium size pot, bring the sunflower oil to a temperature of 175ºC, while the oil is getting to temperature, cut the chilled polenta into chips, dust the chips with the all purpose flour and fry them until crisp and golden.

- It is now the time to bring the dish together. Using a large chopping board, slice the tomahawks thinly across the grain, then arrange the steaks slices on a large platter or a wooden board using the bone as centrepiece.

- Season with black pepper and sea salt, add the tomatoes still on their vine and rocket salad, finish off with a splash of balsamic vinegar and extra-virgin olive oil. Drizzle with the salsa verde.

- Serve the Tomahawk Tagliata with the hot polenta chips sprinkled with some extra parmesan cheese grated on top, and more wild garlic salsa verde on the side.

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