Dirty tomahawk beef steak with cuscus salad

Prepare a Kamado BONO barbecue for indirect cooking, light the charcoal with a tanner, place on a stainless steel grill and wait until the temperature rises to 130 degrees. Close the upper and lower air dampers to keep the temperature even.
Heat the steak until the internal temperature reaches 45 ° C. Measure with a thermometer. Then place the steak on the embers and bake for 2 minutes on both sides. When baked, season with salt and pepper.
Prepare couscous groats, squeeze lemon juice, mix with chopped greens, diced tomatoes and cucumbers, stir in couscous, garnish with pomegranate seeds.
Delicious.

Ingredientai

400 g Tomahawk loin steak
4 tomatoes
0.5 lemon juice
5 tbsp couscous
A bundle of coriander
Bunch of mint
Bunch of parsley
2 cucumbers
Half a pomegranate seed
Oil
Salt
Pepper