Tomahawk Steak and Cheesy Egg Tacos

I’ve cooked many, many, many steaks in my life, both as a professional chef and on my own free time, and I have to say, I’ve never made a more consistently perfectly cooked steak then when I’ve made it on the Alchemy. It is built to make the perfect steak, and especially a thicker cut like a Tomahawk steak that is the best when it’s made using the reverse smoke/sear method. The reverse smoke/sear method on the adds a delicious smoke flavour to the steak that can’t be beat. All you need to do is season your Tomahawk steak and put it in the Alchemy smoker until it reaches an internal temperature of 110F, about 40 minutes. Once the steak reaches that internal temp, you pull it out of the smoker and give it a sear on the Alchemy diamond plated grill or plancha and get a beautiful crust on that meat. Once you get that sear on all sides, let the steak rest for at least 10 minutes before slicing it. You can serve your Tomahawk steak with anything you like, I decided to use mine to make an epic steak and cheesy egg taco platter, because, brunch.

The cheesy egg tacos are super easy to make, all you need are some egg rings to use on the plancha for your scrambled eggs. I whisked my eggs up with some cream and poured them into the egg rings that were on the plancha and topped them with shredded cheese. I let those cook until the cheese was melted and the eggs were cooked, I do mine as more of a soft scramble, but feel free to cook the eggs to your desired doneness. At the same time, I tossed some corn tortillas onto the grill. Once the tortillas were done grilling and the eggs were cooked, I removed the egg ring and cut my cheesy egg squares in half. A piece of the cheesy eggs goes onto each tortilla. The cheesy egg tacos get placed on a large platter with the sliced Tomahawk steak. I add the bone to the platter to up the presentation, but also, someone is definitely going to want to gnaw on that at some point. I put a slice of steak in each taco and top it off with a homemade grilled poblano green sauce. If you want to find out how to make the perfect platter of Tomahawk Steak and Cheesy Egg Tacos keep reading, or jump to the full recipe.

Set smoker to 275F. Season the Tomahawk steak with Alchemy Smoke + BBQ Rub (coming soon).

Place in the smoker and smoke for about 40 minutes or until the internal temp reaches 110F.

While the steak smokes, make your green sauce. Cut your poblano peppers in half and remove the seeds, place on the plancha to grill with some canola oil and flip midway.

Remove from the grill and add to the bowl of a blender. Add in one avocado, the can of pickled green chilies, the juice from two limes, salt and pepper.

Blend all the ingredients together until smooth and then set aside.

Once your steak reaches an internal temp of 110F, remove from the smoker and place on the grill to sear on all sides, about 2 minutes each or until a nice crust forms. Remove from the grill and let rest 10 minutes before slicing.

In a bowl, beat together the eggs and cream.

Fill three square egg rings on the plancha with your eggs, then sprinkle each with the shredded tex-mex cheese. Let the egg cook and the cheese melt, to your desired doneness.

Add your tortillas to the grill and flip to grill both sides. Once the eggs are ready, remove from the rings and cut in half. If the top is still a little under-done, give them a flip, then add one piece of cheesy egg to a tortilla.

To plate, cut the steak away from the bone and slice the meat. Place the bone on the platter and fan out the sliced steak on one side of the bone.

Add the cheesy egg tacos to the platter and place a slice of steak in each one, rearranging the remaining steak to keep it neat. Dollop the tacos with your green sauce and add lime wedges to the platter.

And now for the full recipe...

Tomahawk Steak and Cheesy Egg Tacos

Serves 2-3 people

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Ingredients:

1 tomahawk steak

Alchemy Smoke + BBQ rub

6 corn tortillas

6 eggs

½ cup shredded tex-mex cheese

2 tbsp cream

2 poblano peppers

80g pickled green chilies

1 avocado

Salt

Pepper

3 limes, juice from 2, 1 for garnish

How to Make Tomahawk Steak and Cheesy Egg Tacos

Set smoker to 275F.

Season the Tomahawk steak with Alchemy Smoke + BBQ Rub (coming soon). Place in the smoker and smoke for about 40 minutes or until the internal temp reaches 110F.

While the steak smokes, make your green sauce. Cut your poblano peppers in half and remove the seeds, place on the plancha to grill with some canola oil and flip midway. Remove from the grill and add to the bowl of a blender. Add in one avocado, the can of pickled green chilies, the juice from two limes, salt and pepper. Blend until smooth and set aside.

Once your steak reaches an internal temp of 110F, remove from the smoker and place on the grill to sear on all sides, about 2 minutes each or until a nice crust forms. Remove from the grill and let rest 10 minutes before slicing.

In a bowl, beat together the eggs and cream. Fill three square egg rings on the plancha with your eggs, then sprinkle each with the shredded tex-mex cheese. Let the egg cook and the cheese melt, to your desired doneness.

Add your tortillas to the grill and flip to grill both sides. Once the eggs are ready, remove from the rings and cut in half. If the top is still a little under-done, give them a flip, then add one piece of cheesy egg to a tortilla.

To plate, cut the steak away from the bone and slice the meat. Place the bone on the platter and fan out the sliced steak on one side of the bone. Add the cheesy egg tacos to the platter and place a slice of steak in each one, rearranging the remaining steak to keep it neat. Dollop the tacos with your green sauce and add lime wedges to the platter. Now you’re ready to serve.

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