Ingredients:

- Tomahawk 1 Kg.

- Seed potato 300 gr.

- Parsley 100 gr.

- Coriander 100 gr.

- Oregano 50 gr.

- Garlic 30 gr.

- Stale bread 100 gr.

- Marigold oil 150 gr.

- Water 50 gr.

- Salt 300 gr.

- Apple cider vinegar 100 gr.

- Hazelnut 70 gr.

Step by step preparation:

- First we must seal the tomahawk and to do this we must heat a frying pan very hot, with a little oil and butter, crushed garlic and whole thyme. Avoid burning them.

- Once the mixture is hot, sear the meat on all sides, adding butter to achieve an even golden color.

- Take out the Tomahawk once it is golden.

- Preheat the oven to 200°.

- Add the Tomahawk once the oven is at 200° until the interior temperature of the meat reaches 53º.

- Once the desired temperature is reached, let the meat rest for 10 minutes in a warm place so that it does not cool down.

- Put the potatoes in a pot with water and plenty of salt, then cook the potatoes until the water evaporates and the pot turns white. The potatoes will absorb the necessary amount of salt and will be tender enough to eat.

- For the mojo, we will put all the remaining ingredients in a food processor and blend until obtaining a homogeneous sauce.

- Slice the Tomahawk and serve with the potatoes.

Now, all that remains is to enjoy an exquisite preparation in the best Mollendo style by Benjamín Nast.