INGREDIENTS

Ingredients

• 2 tomahawk steaks approx. 23-28 oz. each and 1 to 1½ - inches thick
• 2-3 tbsp olive oil
• 2 tsp salt
• Freshly ground black pepper
• 1 red chili pepper
• 1 red onion
• 4 tomatoes
• ½ bunch flat-leaf parsley
• 5.3 oz canned white beans
• 8.8 oz cooked green beans
• 3-4 tbsp vegetable oil
• Cayenne pepper

BURNER SETTING

• LEFT: Off
• MEDIUM: Low
• RIGHT: Low

Equipment Needed

• All-purpose oven tray

HOW TO MAKE IT

Directions

1. Preheat the grill on medium heat (390-410°F). Season the steaks all over with salt and rest for 5-10 minutes.
2. Place the steaks in the middle of the main grill surface and continue grilling with the lid closed for 10-12 minutes (core temperature 130-133°F).
3. Clean the chili peppers and slice them into fine rings. Peel and finely dice the onion. Halve the tomatoes, remove the stalks and dice into small cubes. Rinse and finely chop the parsley with the stalks. Place the prepared ingredients with the beans in the additional grate insert and grill them all together.
4. At the end of the first grilling time, open the grill lid, switch the roasting zone on full and preheat for 1-2 minutes. Then grill the steaks for 2-3 minutes on each side. Then switch off the roasting zone burner.
5. Leave the steaks to rest with the lid open and the main grill surface switched off for 3-5 minutes without heat and season with freshly ground black pepper.
6. Season the finished vegetables with sea salt and freshly ground black pepper.

Tip

You can also use canned or jarred green beans. To do this, simply boil green beans in salted water for 2-3 minutes and then cool in ice-cold water.