Grain-Finished Beef · Mexican
Mexican Grilled Tomahawk with Salsa de Molcajete
This is a Sunday carne asada with a showpiece cut: a whole tomahawk grilled over charcoal, sliced and piled into warm tortillas with a rustic, smoky salsa ground in the molcajete. The marbling of our organic grain-finished tomahawk keeps it juicy over the fire, even when the conversation runs long.
- Prep20 min
- Cook40 min
- Total60 min
- Servings4
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.5 kg) $555
- Coarse salt and black pepper
- 2 limes
- 4 Roma tomatoes
- 2–3 serrano or jalapeño chiles
- 1/4 white onion, plus 8 cebollitas (spring onions) for grilling
- 2 garlic cloves, unpeeled
- Handful of cilantro
- 1 tbsp organic pork lard, for brushing the cebollitas $340
- Corn tortillas, guacamole and frijoles charros to serve
Instructions
- Light the charcoal grill and set up two heat zones. Season the tomahawk with salt and pepper 40 minutes before grilling.
- Char the tomatoes, chiles, onion and garlic on the hot side until blistered and soft. Peel the garlic.
- In a molcajete, grind the garlic and chiles with a pinch of salt, add the onion and then the tomatoes, mashing to a chunky salsa. Finish with chopped cilantro and a squeeze of lime.
- Grill the tomahawk on the cooler side, turning every 5 minutes, until it reaches 45 °C in the center (25–35 minutes).
- Brush the cebollitas with lard and grill them while the steak finishes; sprinkle with salt and lime.
- Sear the steak over the hottest coals 2 minutes per side, then rest 10 minutes.
- Carve off the bone, slice thinly and serve with warm tortillas, salsa de molcajete, cebollitas and guacamole for tacos.
Tips
- Gnaw-worthy bonus: return the bone to the grill for a few minutes and serve it to the cook.
- No molcajete? Pulse the charred vegetables briefly in a blender—keep it chunky.
