Tomahawk Steak With Potatoes, Corn And Asparagus

Toss potatoes in oil, season with salt and pepper. Place in a baking dish, cook with lid down for 30-35 minutes or until golden and cooked through.

Combine paprika, oil, chilli, salt and pepper and garlic in a bowl. Fold corn husks back to expose kernels, remove silk and tie with kitchen string. Brush the spice mixture over the corn. Cook corn, turning occasionally, for 10-15 minutes.

Remove tomahawks from the fridge 15 minutes before cooking and rub with oil and season.

Heat a barbeque grill to a high heat. Grill the tomahawks, turning occasionally for 10-15 minutes each side. Transfer to a tray, cover loosely with foil and set aside to rest for 10-15 minutes.

Place asparagus on barbeque, cook turning, for 2-3 minutes.

Carve steak and slice, serve with vegetables with jus.