Preparing:

• Remove the steak from the refrigerator at least 1 hour before grilling to come to room temperature.
• Brush the steak with olive oil and rub with the garlic, rosemary, thyme, salt and pepper. Allow the flavors to infuse while the steak comes to room temperature.

Grilling on The Bastard:

• Prepare The Bastard prepare for direct heat and heat to about 200°C.
• Grill the steak for about 4-5 minutes per side, or until a nice crust forms. Turn the steak frequently.
• Move the steak to a cooler area of . The Bastard. Cover the steak loosely with aluminum foil and use a meat thermometer to check the temperature:
• Rare: 50-52°C
• Remove the steak from the grill and let it rest for 10-15 minutes before cutting.

For the Puffed Jalapeño Relish:
Popping jalapeños

• Heat The Bastard to a high temperature. Place the jalapeños directly on the grill or use a grill basket.
• Roast the jalapeños, turning them frequently, until the skin is charred and black. This takes about 5-7 minutes.
• Place the charred jalapeños in a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes, which will loosen the skin.
• Remove the skin, stems and seeds from the jalapeños (leave some seeds if you like extra spice) and finely chop the flesh.

Relish blending:

• Heat the olive oil in a small pan over medium-high heat. Add the red onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
• Add the chopped jalapeños and cook for another 1-2 minutes.
• Remove the pan from the heat and mix the jalapeños and onion with lime juice, lime zest, cumin, coriander, salt and pepper.
• Let the relish cool to room temperature before serving.

Serving:
Slice the tomahawk steak along the bone. Serve on a large platter.
Serve the puffed jalapeño relish separately or spoon a little over the steak slices. Delicious with a green salad.