For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Mustard Tomahawk Steak with Mushrooms
A Taste of Wild - Tasmania
RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.
Mustard Tomahawk Steak with Creamy Mushroom Sauce Recipe
As the sun sets, I love cooking dinner and reflecting on the day’s adventure. I can’t pass up a delicious steak on my road trip, and it's always nice to spoil yourself. Tomahawk steak is the perfect way to do this. It’s so fun to cook and share.
- 2 tablespoons Dijon mustard
- 1 Tomahawk steak or bone-in ribeye (about 10 1/2 oz)
- 1 small sweet potato, cut into thin rounds
- Extra virgin olive oil
- 1/4 cup grated Parmesan
- 1 clove garlic, crushed
- 7 oz oyster mushrooms, torn
- 1/3 cup whipping cream
- 1 Cutting board
- 1 Sharp knife
- 1 Medium frying pan
Heat a grill to its highest heat.
Spread the mustard over the top, bottom and sides of the steak and season generously with salt. Sear the steak for 3-4 minutes each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.
Reduce the temperature to medium-low and cook for another 5 minutes each side. Remove and allow to rest for 5-10 minutes, then slice and season with a bit more salt.
While the steak is cooking, coat the sweet potato slices with plenty of extra virgin olive oil. Add to the grill and cook until softened and nicely charred. Transfer to a plate. Sprinkle with the Parmesan while still hot and season to taste with salt.
Place a medium frying pan on the grill, add a good dollop of butter and let it melt over high heat. Add the garlic, torn mushrooms and cream and cook for 5 minutes. Spoon the sauce over the steak and serve with the cheesy sweet potato rounds.