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

Soak the dried ancho chillies in warm water for 15–20 minutes until softened. Drain.

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.

Rub the marinade all over the tomahawk steak. Cover and marinate for at least 1 hour (or overnight in the fridge).

Heat the oven to 180°C. Bring the steak to room temperature for 30 minutes if chilled.

Sear the steak in a very hot pan (or on a grill) for 2–3 minutes per side until well browned.

Transfer to a roasting tray and roast until cooked to your liking (use a thermometer if possible). Rest for 15–20 minutes before slicing.

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.

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).

Fry the tortillas in a little vegetable oil until crisp, or warm them if you prefer soft.

Slice the rested steak and serve with the charred vegetables, avocado cream and lime wedges.