Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Ancho Chilli-Spiced Tomahawk Steak with Roasted Vegetables & Avocado Cream
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 sections25m45m2h 30m
- 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.
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.
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