Name: Wild Rose Eatery and Bars TOMAHAWK STEAK TACOS Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 piece tomahawk ribeye steak (about 2–2.5 lb / 900–1150 g); 3 tbs olive oil (for steak and marinade); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp ground cumin; 1 tsp smoked paprika; 2 cloves minced garlic; 2 tbs lime juice; 3 cups red cabbage, thinly sliced; 0.5 cup red onion, thinly sliced; 0.5 cup cilantro, chopped (for slaw); 3 tbs apple cider vinegar; 1 tbs olive oil (for slaw); 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup mayonnaise; 1 tsp adobo chipotle peppers, minced; 1 tsp adobo sauce; 1 tbs lime juice; 0.5 cloves garlic, minced; 0.25 tsp smoked paprika; 0.25 tsp salt; 8 pieces corn or flour tortillas (6-inch); 0.5 cup fresh cilantro leaves (for garnish); 4 pieces lime wedges; 0.25 cup crumbled cotija or queso fresco (optional)

Method

Steak & Marinade

Prepare and Marinate Steak

Pat the tomahawk steak dry with paper towels. In a small bowl, mix 3 tbs olive oil, kosher salt, black pepper, ground cumin, smoked paprika, minced garlic and 2 tbs lime juice to form a loose paste. Rub the mixture all over the steak, including the exposed bone end. Cover and refrigerate for at least 1 hour, up to 4 hours. If short on time, bring to room temperature for 30 minutes before cooking.

Bring to Room Temperature

About 30–60 minutes before cooking, remove the steak from the refrigerator to come closer to room temperature so it cooks evenly. Preheat your grill to high (or preheat a heavy cast-iron skillet over medium-high and finish in a 425°F/220°C oven if pan-searing).

Sear and Cook

If grilling: place steak over direct high heat to sear 3–4 minutes per side until a deep brown crust forms. Move steak to indirect heat, close lid, and cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare (about 20–30 additional minutes depending on thickness). If pan-to-oven: sear steak 3–4 minutes per side in a hot cast-iron skillet, then transfer to a preheated 425°F (220°C) oven and roast until 125–130°F internal temperature. Use an instant-read thermometer for accuracy.

Rest and Slice

Transfer cooked steak to a cutting board and tent loosely with foil. Rest for 10–15 minutes. Remove the bone (optional) and slice steak thinly against the grain into bite-size strips suitable for tacos (about 1/4-inch thick). Keep warm.

Marinated Red Cabbage Slaw

In a large bowl, whisk together apple cider vinegar, 1 tbs olive oil, honey, 1/2 tsp salt and 1/4 tsp black pepper. Add thinly sliced red cabbage, sliced red onion and 1/2 cup chopped cilantro. Toss thoroughly so cabbage is evenly coated. Let the slaw sit for at least 15 minutes (up to 1 hour) to pickle slightly and soften; stir occasionally. Taste and adjust seasoning with more salt or a splash of vinegar if desired.

Chipotle Aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp minced adobo chipotle pepper, 1 tsp adobo sauce, 1 tbs lime juice, 1/2 clove minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste; adjust heat by adding more minced chipotle or adobo sauce if you prefer it smokier/spicier. Refrigerate until ready to use.

Tortillas & Assembly

Warm the tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble the tacos: spread about 1 tsp chipotle aioli on each warmed tortilla. Add 2–3 slices of the sliced tomahawk steak per taco (adjust to preference). Top with a generous spoonful of the marinated red cabbage slaw. Sprinkle with chopped fresh cilantro and a little crumbled cotija or queso fresco if using. Serve immediately with lime wedges alongside for squeezing.

Serving suggestion: serve tacos hot with extra aioli, pickled jalapeños, or a side of black beans and Mexican rice. Leftover steak keeps in the fridge for up to 3 days; reheat gently to avoid overcooking.

Tomahawk Steak Tacos Recipe