Turbokitchen
Ancho Chilli-Spiced Tomahawk Steak with Roasted Vegetables & Avocado Cream
Mexican Recipes

Ancho Chilli-Spiced Tomahawk Steak with Roasted Vegetables & Avocado Cream

In the Oven4

This ancho chilli-spiced tomahawk steak is a proper centrepiece: a punchy chilli, garlic and lime marinade, a hot sear, then a gentle roast to your preferred doneness.

Serve it with charred seasonal vegetables and a quick avocado cream for contrast, plus crisp tortillas for scooping up every last bit.

Method

2 sections
25m45m2h 30m
  1. Soak the dried ancho chillies in warm water for 15–20 minutes until softened. Drain.
  2. Blend the chillies with the onion, garlic, oregano, olive oil, vinegar and lime juice to make a thick marinade. Season with salt and black pepper.
  3. Rub the marinade all over the tomahawk steak. Cover and marinate for at least 1 hour (or overnight in the fridge).
  4. Heat the oven to 180°C. Bring the steak to room temperature for 30 minutes if chilled.
  5. Sear the steak in a very hot pan (or on a grill) for 2–3 minutes per side until well browned.
  6. Transfer to a roasting tray and roast until cooked to your liking (use a thermometer if possible). Rest for 15–20 minutes before slicing.
  7. While the steak cooks, char-grill the broccoli, spring onions, pepper, corn and tomatoes until blistered and tender. Toss with olive oil, chopped coriander and lime juice.
  8. For the avocado cream, blend avocado with lime juice, garlic, salt and chilli flakes (add a spoon of Greek yoghurt if you want it looser).
  9. Fry the tortillas in a little vegetable oil until crisp, or warm them if you prefer soft.
  10. Slice the rested steak and serve with the charred vegetables, avocado cream and lime wedges.

Ingredients

  • 1 Onion roughly chopped
  • 1 Lime juice
  • 1 Lime juice
  • Salt, to taste
  • 4 Spring onions
  • 1 Tomahawk Steak about 1.2–1.5 kg
  • 45ml Olive Oil
  • 200 g Cherry Tomatoes
  • pinch Chilli Flakes optional
  • 15ml Oregano fresh chopped (or 1 tsp dried)
  • 2 Ancho Chillies dried
  • 2 Avocado ripe
  • 30ml Olive Oil for vegetables
  • 2 Corn On The Cob
  • 1 Red Pepper sliced
  • 1 clove Garlic finely grated
  • 30ml Vegetable Oil for frying
  • small handful Coriander chopped
  • 15ml Red Wine Vinegar
  • 200 g Tenderstem Broccoli
  • as needed Warm Water for soaking
  • 2 Lime juice (plus wedges to serve)
  • 30ml Greek Yoghurt optional to loosen
  • 8 Tortillas small
  • Black Pepper, to taste
  • Salt, to taste
  • 6 cloves Garlic roughly chopped

Notes

Heat level: ancho chillies are smoky and mild-to-medium. Add a pinch of chilli flakes if you want more kick.

Doneness: use a thermometer if you can (aim ~52–54°C for medium-rare, resting well).

Prep ahead: the marinade and avocado cream can be made earlier; keep the cream covered to prevent browning.

Keep exploring

MexicanOven

Keep cooking

Related recipes

Ready to cook?

Still hungry for ideas?

Browse the full recipe collection or jump into search to find your next meal.

Browse all