1. Remove the Tomahawk steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. In a small bowl, mix together the olive oil, rosemary, thyme, salt, and pepper. Rub this mixture all over the steak.

2. Preheat your grill or BBQ. Cook the steak for a total of 15–20 minutes, depending on your preferred doneness. Flip the steak every 2–3 minutes on each side.

3. The ideal internal temperature for medium-rare doneness is between 55°C and 58°C (131°F to 136°F). Use a food thermometer to monitor the temperature. Once the steak reaches your desired temperature, remove it from the grill and let it rest for 5 to 10 minutes.

4. Meanwhile, toss the broccolini with olive oil, salt, and pepper, and grill for about 5 minutes.

5. For the green chutney, place all the ingredients in a blender and pulse lightly for about 5–10 seconds, until combined but still textured.

6. Slice the Tomahawk, and serve with the grilled broccolini and green chutney. 

Kali Orexi!