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Tomahawk steak fried tacos, avocado chilli cream and roasted vegetables

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roasted marinated beef

  • 2 dried ancho chillies
  • 1 tbsp chopped fresh oregano
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 4 garlic cloves, crushed
  • 100ml/3½fl oz cider vinegar
  • 3 limes, juice only
  • 1 tomahawk steak or rib-eye
  • salt and freshly ground black pepper

For the roasted vegetables

  • 2 tbsp vegetable oil
  • 6 Tenderstem broccoli spears
  • 3 fat spring onions
  • 3 padron peppers, fresh jalapeños or mild green chillies
  • 1 corn on the cob
  • 6 ripe cherry tomatoes
  • 2 tbsp olive oil
  • 2 tbsp chopped coriander leaves, to garnish
  • 1 lime, to squeeze

For the avocado chilli cream and tacos

  • 1 avocado, roughly chopped
  • 2 limes, juice only
  • 2 garlic cloves
  • 1 pinch chilli flakes
  • 2 tbsp vegetable oil, for frying
  • 4 small flour tortillas
  • sweet smoked paprika, to serve

Method

  1. 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.

  2. Transfer the chillies to a blender or food processor. Add the oregano, olive oil, sliced 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.

  3. 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.

  4. 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. Remove the vegetables as they are cooked and keep warm in a bowl.

  5. 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.

  6. To make the avocado chilli cream, blend together the avocado, lime juice, garlic and chilli flakes until smooth.

  7. Heat the oil to medium hot in a frying pan and fry the tortillas on both sides until crisp. Keep warm.

  8. 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.

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