Tomahawk steak tacos with avocado chilli cream
This central American-influenced recipe is made with a tomahawk steak, which is a large ribeye steak cut to leave the bone in for extra flavour.
Ingredients
For the roasted marinated beef
- 2 dried ancho chillies
- 1 tbsp chopped听fresh oregano
- 2 tbsp olive oil听
- 1 onion, sliced听
- 4 garlic cloves, crushed
- 100ml/3陆fl oz cider vinegar听
- 3 limes, juice only
- 1 tomahawk steak听or rib-eye
- salt and freshly ground black pepper
For the roasted vegetables
- 2 tbsp vegetable oil
- 6 Tenderstem broccoli spears听
- 3 fat spring onions听
- 3 padron peppers, fresh jalape帽os or mild green chillies听
- 1 corn on the cob
- 6 ripe cherry tomatoes听
- 2 tbsp olive oil
- 2 tbsp chopped coriander leaves, to garnish
- 1 lime, to squeeze听
For the avocado chilli cream and tacos
- 1 avocado, roughly chopped
- 2 limes, juice only
- 2 garlic听cloves
- 1 pinch chilli flakes听
- 2 tbsp vegetable oil, for frying
- 4 small flour tortillas听
- sweet smoked paprika, to serve
Method
To make the steak, pour warm water to cover over the chillies and leave to hydrate for 20 minutes. Drain and then chop, taking care not to touch your eyes after handling the chillies.
Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced听onion, garlic, cider vinegar and lime juice, and blend to bring together into a paste. Rub the paste all over the steak and place in a shallow dish to marinate for a few hours in the fridge. Remove from the fridge half an hour before cooking.
Preheat the oven to 200C/180C Fan/Gas 6. Put the steak on a roasting tray and roast for around 35 minutes, or until cooked to your liking. Cover and leave to rest in a warm place before carving.听
To make the roasted vegetables, heat a chargrill pan over a high heat and brush with the oil. Put the broccoli spears, spring onions, pepper, corn on the cob and cherry tomatoes on the chargrill and cook until soft and blistered.听Remove the vegetables as they are cooked and keep warm in a bowl.
Carefully cut the kernels from the corn on the cob and add to the bowl. Pour over the olive oil, chopped coriander and a squeeze of lime juice and mix well. Keep warm.
To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth.
Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm.
To serve, lay the fried tortillas out on a board, top with the avocado cream, dust generously with the sweet smoked paprika and add the beef slices and vegetables. Serve.
