Ingredients
For the Tomahawk Tacos:
2 Tomahawk Steaks (1 lb each, 1.25" thick)
1 cup pineapple juice
⅔ cup soy sauce
⅓ cup water
Coarse sea salt, to taste
Coarse ground pepper, to taste
14 flour tortillas
For the Fresh Guacamole:
4 ripe large avocados
½ cup diced onion
3 garlic cloves, minced
1 lemon, juiced
1 tsp Kosher salt
¼ tsp ground black pepper
For the Pico de Gallo:
6 vine-ripened tomatoes, chopped
½ small white onion, diced
4-5 jalapeños, minced
1 bunch cilantro, chopped
1 lemon, juiced
2 tsp Kosher salt
1 tsp garlic, minced
¼ tsp ground black pepper
For the Red Sauce:
1 (12 oz) can diced tomatoes, drained
¼ large onion, diced (about 1¼ cups)
2 jalapeños, minced
2 cloves garlic, minced
½-1 bunch cilantro
½ lemon, juiced
½ tsp sugar
½ tsp Kosher salt
For the Salsa Verde:
1 lb tomatillos, roughly chopped
-2 serrano peppers
1 bunch cilantro
1 Tbsp lime juice
½ tsp Kosher salt
2 ripe avocados
Preparation
Marinate the Steaks: In a food-safe bag, combine pineapple juice, soy sauce, and water. Add the steaks, seal the bag, and refrigerate for 30 minutes to 1 hour. Discard the marinade before grilling.
2. Prepare the Sauces:
Pico de Gallo: In a small bowl, mix together chopped tomatoes, diced onion, minced jalapeños, chopped cilantro, lemon juice, Kosher salt, minced garlic, and ground black pepper. Set aside.
Red Sauce: Combine diced tomatoes, onion, jalapeños, garlic, and cilantro in a blender or food processor. Blend until smooth. Set aside.
Salsa Verde: Blend tomatillos, serrano peppers, cilantro, lime juice, and Kosher salt in a blender or food processor until smooth. Set aside.
Guacamole: In a small bowl, mash avocados until chunky. Stir in diced onion, minced garlic, lemon juice, Kosher salt, and ground black pepper. Mix until combined. Set aside.
3. Grill the Steaks:
1. Preheat your grill to 400°F.
2. Remove the steaks from the marinade and discard the marinade.
3. Place the steaks on oiled grill grates and cook for 5 minutes on one side, or until moisture starts to pool on the top and the steak releases easily from the grill.
4. Flip and grill the other side for 5 minutes, or until the internal temperature reaches 135°F for medium rare (temperature will rise to 145°F as it rests).
5. Transfer the steaks to a plate and let them rest for 7-10 minutes.
Slice thinly against the grain.
4. Assemble the Tacos:
1. Arrange the flour tortillas on a platter.
2. Spread a generous layer of guacamole on each tortilla.
3. Top with slices of steak.
4. Add pico de gallo, red sauce, and salsa verde as desired.
Serve and enjoy!
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